If you have check out our Blueberry Lactation Muffin recipe, you know that I love an easy to grab and go breakfast that supports lactation. Chasing a toddler and breastfeeding a newborn doesn’t exactly leave me a ton of time to make breakfast every morning so pre-making these on a Sunday for the week to come is always a huge help in the mornings.
There are a few ingredients that really make these muffins powerful: Oats, Flaxseed and Brewer’s Yeast are all galactagogue. A galactagogue is a scientific term for a substance that aids in lactation support. A few other galactagogue are almonds, chickpeas and dark, leafy greens.
These key ingredients are what make these muffins a powerful milk boosting’ breakfast for any breastfeeding mama! Here’s the scoop on how to make these muffins:
- 2-3 ripe bananas mashed
- 1/3 c.melted butter (unsalted)
- 1 egg, lightly beaten
- 1 C. sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tbsp ground cinnamon
- 2 tbsp ground flaxseed
- 2 tbsp Brewer’s Yeast
- 1 cup flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- OPTION #1: 1 cup of chopped almonds (almonds are another galactagogue)
- OPTION #2: I like to top my muffins with sprinkled oats and Bob Red Mills Decorative Sparkling Sugar. It the perfect added sweetness!
- Preheat oven to 350 degree and prep your muffin tin
- In a medium bowl, mix the mashed bananas, butter, eggs, vanilla, cinnamon, sugar, and salt.
- In a separate bowl, combine flour, oats, flaxseed, Brewer’s Yeast and baking soda
- Add the wet ingredients to the dry ingredients. Mix just until combined.
- Pour batter into muffin pan, filling each 3/4 of the way
- Bake at 350 for 20-25 minutes. Do the toothpick trick! Insert toothpick into the middle of a muffin, if it comes out clean, your muffins are ready!