Happy Fertile Friday everyone! In those early days, weeks and even months of nursing, keeping supply up is one of the primary things on a mama’s mind – is my baby getting enough milk? Is he or she growing fast enough? It can be anxiety-provoking for many women I’ve known. There are a few tricks that can help, such as supplements and even medications when needed. I wrote a post on that here. But knowing how to make lactation muffins is a good help too- they’re quick, easy and delicious; and can be made gluten free and sugar free. Ground flax, oats and nutritional yeast are some of the ingredients in the muffins that can give supply a boost.
How To Make Lactation Muffins
Ingredients (makes about 22 muffins)
4 eggs
2 tbsp flax meal
1 generous splash organic vanilla essence
3 large overripe bananas
1/2 cup nutritional yeast
1/2 cup coconut oil
1 cup milk of choice (I used drinkable coconut milk)
10-12 pitted dates (for sweetness) OR 1/2 cup dried raisins OR 1/2 cup coconut sugar
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2 cups oat flour or rolled oats that have been processed in a blender
1 cup dried shredded coconut
1 cup almond flour
1 tbsp ground cinnamon
3 tsp baking powder
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1.5 cups blueberries or assorted dried fruit of choice
Method:
* Preheat oven to 375 F
* Put the first 8 ingredients in a blender or food processor and blitz.
* Mix dry ingredients in a big mixing bowl till well combined.
* Pour in wet mix
* Add blueberries or fruit
* Grease your muffin tray and fill cups about 3/4 full.
* Bake for 22 mins or until toothpick comes out clean
* Allow to cool for 10-15 mins before serving. This will let the centres finish cooking a little and allow your muffins to remain moist. Overcooking them will dry out the almond flour and make for a rather dry, bready muffin
