Healthy Ingredients Lactation Muffins are Made of:
- Rolled Oats – top milk boosting ingredient (galactogogue). Good source of Iron to help with milk production.
- Flaxseed – Essential fatty acids in flaxseeds helps make milk more nutritious.
- Coconut Oil, Almond Butter – Healthy fats for optimum nutrition.
Another advantage of making muffins was they doubled up as a healthy breakfast meal prep. They can sit in the fridge upto 6 -7 days and freezer for upto 3 months. I make a batch every Sunday and my breakfast for the whole week is sorted. During the first few weeks after the delivery when my hubby was in charge of meals he was able to get me breakfast in a matter of minutes. He’d warm two muffins in the microwave and make me a cup of steaming milk tea. Oh, what a bliss!
Our body produces milk using the “supply and demand” system. The more you let the baby nurse the more milk you produce. Also having adequate calories in the form wholesome ingredients early in breastfeeding journey is crucial to start and maintain a steady supply.
I don’t make these bold claims easily but the lactation muffins worked for me. I had a decrease in my supply if I skipped them for a couple of days. I fed on demand. Once Adam and I fell into a rhythm I slowly tapered off of the daily muffins. I still bake the muffins everyweek and alternate them with an egg breakfast.
These are natural ways to boost milk supply and if natural doesn’t work for you there are safe medications that you can take to boost milk supply. Go see your doctor/midwife or a lactation consultant to get help.
More Oatmeal Breakfast Ideas
How to Make these Badass Healthy Banana Oat Muffins
Ripe bananas and a mere 1/4 cup of erythritol- a granulated sweetener- provides the sweetness for this recipe. Raw brown sugar would work well if you want to substitute. I use oat flour and you can use your grinder or food processor to grind rolled oats into a flour.
Simply combine the mashed bananas, eggs, coconut oil, almond butter, sweetener, vanilla extract, cinnamon and salt. Whisk the ground flaxseed, oat flour and baking powder in a separate bowl and transfer the wet ingredients to dry. Mix to combine and don’t over mix the batter. They will deflate and not rise properly.
They are baked for 6 minutes in high heat so they get a nice rise on top and then baked on a low heat for 20 minutes.
When it comes to toppings or add-ins, I love to use walnuts. But adding chocolate chips would be can’t-stop-eating delicious! The muffins pack a lot of nutrients but they are surprisingly soft and moist. I love to slather them with butter and add more healthy fats but they are great as-is. Proves why I could eat them for months on end.
Use certified gluten free oats if you are gluten intolerant or celiac.
Let’s bake some muffins and be friends!
Banana Oat Muffins
- 3 ripe bananas mashed
- 2 eggs beaten
- 1/4 cup melted coconut oil
- 1/2 cup almond butter/peanut butter
- 1/4 cup granulated sweetener (raw brown sugar,coconut sugar or erythritol would work)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp cinnamon powder
- 1/4 cup ground flaxseed
- 1.5 cups oat flour
- 2 tsp baking powder
- Preheat the oven to 420 degree farenheit. Line a 12 cup muffin pan withj muffin cases or brush with oil.
- Whisk mashed bananas, egg, coconut oil, almond butter, vanilla extract, cinnamon powder, sweetener and salt in a bowl.
- In a separate bowl, stir together oat flour, ground flaxseed and baking powder. Transfer the wet ingredients to the dry. Mix until they are combined. Don't overmix.
- Pour the batter to the greased or lined muffin tin.Bake in 420 degrees for 6 minutes. Reduce the temprature to 350 degrees and bake for 20 minutes.
- When they are puffed up and spring back when you touch the tops they are done.
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