Dairy-free oatmeal blueberry lactation muffins

Course: Breakfast, Snack

Cuisine: American

Keyword: Dairy-free, Gluten-free, Healthy

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: muffins

Calories: 175kcal

Author: Katie at complEATly

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.