These lactation muffins are made with healthy ingredients without Brewer's yeast. They are gluten-free and low in sugar. Great for breakfast or as a snack for new mums.
Preheat the oven to 420 degree Farenheit. Line a 12 cup muffin pan with 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 into the greased or lined muffin tin. Top with walnut pieces or chocolate chips if you prefer.Bake at 420 degrees for 6 minutes. Reduce the temperature to 350 degrees and bake for 20 minutes.
They're done when they are puffed up and spring back when you touch the tops.
Notes
Store them in an airtight container in the fridge for 5 to 6 days.Freeze them in the freezer for 3 months.