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Banana Oat Lactation Muffins

lactation muffins on a plate.
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.
4.29 from 70 votes
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 12 muffins

Ingredients
 

  • 3 ripe bananas mashed
  • 2 eggs beaten
  • ¼ cup coconut oil
  • ½ cup almond butter
  • ⅓ cup brown sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon powder
  • ¼ cup ground flaxseed
  • 1½ cups oat flour
  • 2 tsp baking powder

Instructions
 

  • 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.

Nutrition

Serving: 1 muffin | Calories: 243 kcal | Total Carbs: 26 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 5 g | Sodium: 185 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 61 IU | Vitamin C: 3 mg | Calcium: 110 mg | Iron: 2 mg | Net Carbs: 22 g
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Course Breakfast
Cuisine American