My first attempt at gluten free, egg free, and dairy free baking was surprisingly successful. I adapted this recipe for Pumpkin Chia Seed Muffins with gluten free flour and egg substitutes, and they actually turned out EDIBLE! And my picky little one year old LOVES them! Hallelujah.
These little muffins are packed with both nutrition and flavor. Full of fiber and vitamin A, and they also have a good dose of iron and calcium. They’re perfect for little toddlers, especially for breakfast or a snack. Leo is pretty into them.
Because they only last for about a week, I cut this down to a half batch for convenience. If you want to use a full can of pumpkin and get 24 muffins instead of 12, you can double this recipe.