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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:
12
muffins
Calories:
175
kcal
Author:
Katie at complEATly
Print Recipe
Equipment
A good blender
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
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.
Notes
If you or your baby aren't sensitive to dairy, feel free to use regular milk and yogurt.
Nutrition
Serving:
85
g
|
Calcium:
61.6
mg
|
Vitamin C:
3.8
mg
|
Vitamin A:
59
IU
|
Sugar:
9
g
|
Fiber:
3.9
g
|
Potassium:
187.9
mg
|
Calories:
175
kcal
|
Fat:
6.5
g
|
Protein:
5.6
g
|
Carbohydrates:
21
g
|
Iron:
1.9
mg