Loaded Lactation Muffins

 

Lactation foods are not simply for Mothers. These foods are incredibly nourishing for all humans. Often more nutrient and mineral dense, lower sugar, higher protein, energy boosting, and even more hydrating.

For Mamas— they are not to be eaten simply to increase milk supply, but to replenish your body throughout the entire nursing journey.

 
 
 
 
 

Dry Ingredients:

1 Cup dry oats

1 1/4 C Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

2 Tablespoons Brewers Yeast

(a great supplement, but can be left out)

2 Tablespoons Chia or Flax Seed

Wet Ingredients:

2/3 C Brown Sugar

1/2 C Ricotta or Greek Yogurt

(Ricotta has higher protein)

1/2 C Milk of Choice

(Coconut Milk is great for nursing Mamas)

4 Tablespoons Melted Butter or Coconut Oil

(Coconut Oil is great for nursing Mamas)

1 Tablespoon of Vanilla

2 Large Eggs

Additives:

1 C fresh or Frozen Blueberries or Chocolate Chips

Jam of Choice!

 
 
 

Instructions:

Preheat oven to 350

Recipe makes 12 muffins

  1. Mix the dry ingredients together.

1 C dry oats, 1 1/4 C Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/4 teaspoon Salt, 2 Tablespoons Brewers Yeast, 2 Tablespoons Chia or Flax Seed

  1. In a separate bowl, combine sugar and wet ingredients.

2/3 C Brown Sugar, 1/2 C Ricotta or Greek Yogurt, 1/2 C Milk of Choice, 4 Tablespoons Melted Butter or Coconut Oil, 1 Tablespoon of Vanilla, 2 Large Eggs

  1. Once wet ingredients are combined, fold in the dry ingredients. Then add

1 C fresh or Frozen Blueberries (or Chocolate chips!)

  1. Grease Muffin Tin. Full tins half full with batter. Then add ~1 Teaspoon of Jam. Then top off the muffins with remaining batter.

 

Additional Notes:

Consider googling “benefits of brewers' yeast” before you just skip over it. :)

For Post-Partum Mamas, I recommend batch-mixing the dry ingredients so you can whip up a batch really easily!

You can also freeze them and reheat them in the oven or toaster oven. I found I went through a batch quickly enough that there wasn’t much need to freeze them.

 
 
Sweets, BlogMolly Svoboda