These nutrient-dense muffins are so good, my husband ends up stealing half of them. They’re also crazy easy to make – all you need is a good blender, muffin liners, and a baking tin.
If you’re looking for a muffin that will help you stay regular, but wont irritate your stomach – these will be your best friend. The soluble fiber will gently help move things along 😉
These muffins are high in iron, omega 3, choline, and B-vitamins, it’s a fabulous mix of nutrients your body needs for a healthy postpartum recovery.
Dairy-free oatmeal blueberry lactation muffins
Ingredients
- 1 tbsp chia seeds 10 g
- 4 tbsp almond or cashew milk 60 g
- 3 tbsp Kite Hill Almond milk yogurt 30 g
- 1 egg
- 3 overripe bananas
- 2 cups oats 160 g
- 4 tbsp brewers yeast 60 g (If you are gluten-free be sure to check your brewers yeast, or simply leave this ingredient out)
- 1/4 cup neutral oil (I prefer avocado oil) 54 g
- 1/4 cup maple syrup 78 g
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup blueberries frozen or fresh
Instructions
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Preheat the oven to 350.
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In a high powered blender add the chia seeds, almond milk, and dairy-free yogurt. Pulse once, and let the ingredients sit for 10 minutes.
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Add the rest of the ingredients except the blueberries to the blender, and blend until smooth.
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Stir in the blueberries.
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Scoop the batter into a lined muffin tin.
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Bake for 30-35 minutes or until a toothpick comes out clean.
Recipe Notes
If you or your baby aren’t sensitive to dairy, feel free to use regular milk and yogurt.
