An Easy Breakfast or Snack.
As a new mom, it’s something that’s constantly on my brain: my milk supply. Since I am the only source of my baby’s nutrition, I’m constantly monitoring my milk supply and semi-obsessing about whether or not he’s getting enough to eat. To help ease my mind, I’ve begun making these banana chocolate chip muffins which are chock-full of healthy, lactation-boosting ingredients. Best of all? They’re DELICIOUS, easy and THEY WORK. I make a batch and just put them in a gallon-size ziplock in the fridge. When I need an easy breakfast or a little snack, I take one out, pop it in the microwave for 15 seconds and voila! Simple. This recipe makes about 9 regular sized muffins and is the perfect thing to make while meal prepping on Sunday because they’ll last you through the week!
This recipe calls for a few ingredients that you probably don’t already have in your pantry (brewer’s yeast and ground flax seed), but I just order mine on Amazon!
How to Make Banana Chocolate Chip Lactation Muffins.
Prep by preheating your oven at 350 degrees and spraying a muffin pan or adding liners.
Then, get out two mixing bowls – one for dry ingredients and one for wet ingredients. When prepping the dry ingredients, I like to use a hand sifter to mix it all together. Not only does it ensure a thorough blend, but it also will remove any clumps or impurities.
In the wet ingredient bowl (I like to use my stand mixer bowl to make breaking up the bananas and mixing the ingredients a little easier), add the ripe bananas and melted coconut oil (or butter), mixing well. Then, mix in the egg and vanilla.
Once you have the two bowls prepared, combine the wet and dry mixtures and mix well. Then, add in the 1/2 Cup of rolled oats before finally folding in the chocolate chips at the end.
Then, all that’s left is to put them in the muffin pan and bake! I like to use a standard ice cream scoop to scoop the perfect amount of batter into each muffin cavity.
If you’re feeling a little fancy, you can also add a sprinkling of dry oats to the top of each muffin – more for looks than anything 🙂 Bake for 20-25 minutes or until a toothpick comes out clean when you check them.
Ingredients:
Wet Ingredients
- 3-4 very ripe bananas
- 1 tsp vanilla
- 1 egg
- 1/3 cup coconut oil, melted (or butter)
Dry Ingredients
- 2 Tbsp . GROUND Flax Seed
- 1 tsp baking soda
- pinch of salt
- 1 cup flour
- 1/2 cup of rolled oats
- 2 Tbsp . Brewer’s Yeast
- 1/2 cup sugar
- 1 cup chocolate chips
Instructions:
- Preheat oven to 350.
- Spray muffin pan well (or use paper wrappers).
- In a large mixing bowl, mash up bananas. Add the melted coconut oil (or butter) and mix until blended.
- Add vanilla and egg and mix until blended, then add sugar and mix until combined.
- In a separate large mixing bowl, mix flour, baking soda, salt, Brewer’s Yeast and Flax Seed until blended (I sift together these ingredients to make sure everything is really well mixed).
- Add the banana mixture into the dry ingredients. Once well blended, mix in the rolled oats. Then add chocolate chips and mix well.
- Once all ingredients have been well combined, use an ice cream scoop to fill each muffin well about 3/4 of the way with batter. I also like to top mine with a spring of oats for decoration!
- Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out dry.
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