Happy Fertile Friday everyone! In those early days, weeks and even months of nursing, keeping supply up is one of the primary things on a mama’s mind – is my baby getting enough milk? Is he or she growing fast enough? It can be anxiety-provoking for many women I’ve known. There are a few tricks that can help, such as supplements and even medications when needed. I wrote a post on that here. But knowing how to make lactation muffins is a good help too- they’re quick, easy and delicious; and can be made gluten free and sugar free. Ground flax, oats and nutritional yeast are some of the ingredients in the muffins that can give supply a boost.

How To Make Lactation Muffins

Ingredients (makes about 22 muffins)

4 eggs

2 tbsp flax meal

1 generous splash organic vanilla essence

3 large overripe bananas

1/2 cup nutritional yeast

1/2 cup coconut oil

1 cup milk of choice (I used drinkable coconut milk)

10-12 pitted dates (for sweetness) OR 1/2 cup dried raisins OR 1/2 cup coconut sugar

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2 cups oat flour or rolled oats that have been processed in a blender

1 cup dried shredded coconut

1 cup almond flour

1 tbsp ground cinnamon

3 tsp baking powder

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1.5 cups blueberries or assorted dried fruit of choice

Method:

• Preheat oven to 375 F
• Put the first 8 ingredients in a blender or food processor and blitz.
• Mix dry ingredients in a big mixing bowl till well combined.
• Pour in wet mix
• Add blueberries or fruit
• Grease your muffin tray and fill cups about 3/4 full.
• Bake for 22 mins or until toothpick comes out clean
• Allow to cool for 10-15 mins before serving. This will let the centres finish cooking a little and allow your muffins to remain moist. Overcooking them will dry out the almond flour and make for a rather dry, bready muffin