Name: Banana Oat Muffins
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 12 muffins
Ingredients: 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

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Moist banana oat muffins made with good-for-you ingredients that doubles up as a healthy, wholesome breakfast and a lactation muffin without brewers yeast.

Move over sugar and flour filled, expensive lactation cookies. Because you’ve got a new contender in the form of a healthy breakfast muffin. Made with no wheat flour, brewers yeast and way less sugar. OH YEAH !

As every pregnant mama does, I spent hours poring online over lactation recipes to boost my milk supply before Adam arrived as I was planning to exclusively breastfeed him. All the recipes I came across had wheat flour, sugar and brewers yeast. Things that I cannot have (wheat flour) or won’t have (I’m looking at you sugar and yeast! ).

I feel better staying away from gluten so wheat flour is off the table. And this mama was constantly reminded by the midwife to have a low sugar diet for easier delivery and trust me I’m glad I took their advice to heart. Adam arrived within an hour. And then there’s brewer’s yeast. For us Muslims it’s in the forbidden foods list as it’s a by product of beer making and it;s hard to find a gluten free version of it.

Now what this nursing mama to do if her hunger pangs are in overdrive at a 3am feeding session? Grab a muffin. You know lactation cookies simply wouldn’t cut it. How many cookies do you need before you realize you’re full? ten? twenty? You know what I mean. So I combined all the milk boosting ingredients in a muffin. A moist muffin that’s not overly sweet but definitely not bland and will put your flames of hunger to rest.

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.
Eggs
Bananas
Cinnamon

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

5 Savory Oatmeal Recipes From Around The World

Cinnamon Coconut Granola

Cinnamon Chocolate Chip Oat Bran with Nuts and Fruits

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!

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