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
- 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
Preheat the oven to 350.
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.
Add the rest of the ingredients except the blueberries to the blender, and blend until smooth.
Stir in the blueberries.
Scoop the batter into a lined muffin tin.
Bake for 30-35 minutes or until a toothpick comes out clean.
If you or your baby aren’t sensitive to dairy, feel free to use regular milk and yogurt.