Banana Oat Lactation Muffins
Banana oat lactation muffins made with brewer's yeast and flaxseed for breastfeeding support. Moist, lightly sweetened, and ready in 30 minutes.
Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1/3 cup melted butter 75 g
- 1/4 cup milk (dairy or non-dairy) 60 ml
- 1 tsp vanilla extract
- 1 cup rolled oats 90 g
- 1 cup plain flour 125 g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp ground flaxseed 14 g
- 2 tbsp brewer's yeast 14 g
- 1/2 cup brown sugar (adjust to taste) 100 g
- 1/2 cup chocolate chips (optional) 90 g
Instructions
Preheat oven and line tray:
Heat oven to 350°F (180°C, 160°C fan forced). Place paper liners in a muffin tray.Mash bananas and mix wet ingredients:
In a large bowl, mash the bananas. Then incorporate eggs, melted butter, milk, and vanilla extract; stir thoroughly.Combine dry ingredients:
In a separate bowl, mix together rolled oats, flour, baking powder, baking soda, salt, ground flaxseed, and brewer's yeast.Mix wet and dry ingredients:
Pour the dry mixture into the wet mixture and stir only until combined. Avoid overmixing.Let batter rest:
Allow the batter to sit for 5 to 10 minutes so the oats can hydrate.Fold in chocolate chips:
If using chocolate chips, gently fold them in.Fill muffin cups:
Distribute the batter evenly among the muffin cups.Bake until done:
Bake for 18 to 22 minutes until a toothpick inserted comes out clean.Cool before serving:
Let cool for a few minutes before serving.