I’ve had the fortune (misfortune?) to join Pinterest recently, which explains why so many of my posts have been delayed. I just can’t tear myself away from it! I’m getting some great ideas, though, and one of them was the idea for these Lactation Muffin-Snacks.
A friend of mine recently pinned a link to this recipe from Sugar-Free Mom for Personal Sized Baked Oatmeal snacks. Basically, you make your oatmeal ahead of time in muffin-tins, freeze it, then grab and go in the morning. Easy!
I followed her recipe carefully the first time I made these, and I was pleasantly surprised by how tasty and convenient this was. I don’t have time to stop and eat in the morning, but with these, I could pop one in the microwave, stick it in my purse (in a container of course), and eat it when I got to the office. Nice.
They were so delicious, but each time I ate them, I kept thinking, “You know, these kind of remind me of those lactation cookies I tried and failed to make back when Gabi was a baby.” (I failed because I messed up and used steel cut oats instead of regular rolled oats.) The more I thought about it, the more I wondered what would happen if these two recipes got married and had a baby.
The recipe already has the oats and flax in it. How hard would it be to add in the brewer’s yeast? A Facebook friend of mine raves about brewer’s yeast anyway. Why not give it a shot?
So this weekend, I gave it a try. The results were great! Now before I go further, I want to warn you that these are definitely not muffins. They’re heavy and dense. They’re baked oatmeal in individual serving sizes. But that’s really hard to say. So I’ve been calling them muffin snacks.
Here is my modified, lactation version of Sugar-Free Mama’s original recipe:
Lactation Muffin-Snacks (makes 2 dozen snacks if using standard-sized muffin tins)
**Ingredients that increase milk supply.
- 2 eggs
- 1 banana (Older bananas work best.)
- 2 cups applesauce, unsweetened
- 1/2 cup honey
- 1 teaspoon vanilla extract (I always use Mexican vanilla.)
- **5 cups, Old Fashioned rolled oats
- **1/4 cup flax seed meal (Grind your own or buy a bag and store the extra in the freezer to keep it from going bad.)
- **1/4 cup brewer’s yeast (This is light sensitive, don’t buy from the bulk bin. My friend recommends Lewis Labs brand.)
- 1 tablespoon ground cinnamon
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 3/4 cups milk
- 1 containers of blueberries (You really could use any fruit: raisins, chopped apples, currants, strawberries, etc. I just really like blueberries.)
- Walnuts, brown sugar (for toppings)
- Coconut oil
- Preheat oven to 350 degrees.
- Whisk the egg in a very large mixing bowl until the white and yolk are well mixed.
- Peel the banana and place it in a plastic bag. Squish the bag until the banana is mush. Cut a corner off the bag and squeeze the banana mush into the bowl with the egg. Imagine you are frosting a cake for a monkey. Whisk into the eggs.
- Add vanilla, applesauce, and honey to the egg and banana mix and stir until well combined.
- Add in oats, salt, baking powder, flax, brewer’s yeast, and cinnamon and mix well with wet ingredients. A spatula works best for this. Everything got stuck in my wisk and was annoying.
- Finally pour in milk and mix well.
- Gently fold in blueberries.
- Grease the muffin tins well with coconut oil.
- Fill each muffin cup to the top with the mixture. These aren’t really muffins. They won’t rise.
- Sprinkle walnut pieces and brown sugar onto the top of each muffin.
- Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy!
Since this does make 2 dozen, you can freeze them for later. I just take them straight out of the freezer and microwave them for 90 seconds. Two of these make a great breakfast. Or one of these with a hard boild egg. Very easy to travel with to work.
You could also add in some fenugreek if you want, but I didn’t have any on hand. I’m not sure how that would change the flavor.