It has taken me a while, but I have finally come around to sharing recipes on this blog that I make all the time. One of those, in my breastfeeding seasons of life, is this lactation muffin.
This recipe has the big 3 galactagogues: oats, flax, & brewer’s yeast. My issue with other lactation muffin recipes out there is that they try so hard to mask the bitter brewer’s yeast flavor that they barely add any, or add loads of sugar, or sometimes both! This recipe, in my completely biased opinion, is the perfect balance between a sugary, almost-cupcake & a bitter, too-healthy muffin. It is even vegan if you use vegan chocolate! I have not tried it with whole wheat flour, yet. When I do I will update!
These muffins are sweet but not too sweet. You can taste that there’s something different about them compared to ‘regular’ banana bread muffins – that’s the brewer’s yeast. If you *really* don’t like the taste, dial it back to 2 tbsp instead of 4 (1/4 cup = 4 tbsp). Flax & brewer’s yeast are very nutritious whether you are breastfeeding or not, so this is a great recipe to share with the whole family.
These muffins freeze very well, just individually wrap them. To thaw, unwrap & microwave for 30 seconds from frozen to enjoy warm. My personal favorite way to enjoy these muffins is with a schmear of sweetened cream cheese.
Banana Chocolate Chip Lactation Muffins
Makes 12 muffins
- 3 very ripe bananas
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/2 cup sugar
- 1 cup of flour
- 1/2 cup of rolled oats
- 1/4 cup brewer’s yeast
- 1/4 cup ground flax seed
- 1 tsp baking soda
- pinch of salt
- 3/4 cup chocolate chips (use vegan chips for vegan option)
Preheat oven to 350. Prepare your muffin pan with either liners or baking spray.
- Microwave bananas for about 30 seconds so they are ultra mushy.
In the bowl of your stand mixer, add bananas, coconut oil, & vanilla. Mix on medium low until well blended. (It’s ok to see small chunks of coconut oil that have solidified.)
Add sugar and mix on medium until combined.
In a separate bowl, mix flour, baking soda, salt, oats, brewer’s yeast, & flax.
Add the dry mixture to the banana mixture & mix on medium until well combined. Then add chocolate chips and mix just until the chips are evenly distributed.
Divide the batter into your prepared muffin pan. You should get 12 muffins.
Bake 25-30 minutes or until they pass the toothpick test.
- To freeze: completely cool muffins. Wrap each muffin individually in plastic wrap & then place in a plastic container or plastic bag.
Nutritional info: 262 cal, 35.7 g carbs, 11.5 g fat, 4.5 g protein