Choco lactation muffins

Recipe
Written By Vidya Tasa-Chadha

These double chocolate lactation muffins are here to your sweet tooth, give you a quick energy boost, and provide lactation support for breastfeeding mamas.

The key ingredients (brewer's yeast, oats, and ground flax seeds) are known for their potential to boost milk supply.

Brewer's yeast is rich in B vitamins and minerals that can aid lactation, while oats offer a good source of iron and fiber. Ground flax seeds contain essential fatty acids that can contribute to overall maternal and infant health.

Enjoy these indulgent muffins as a delicious way to incorporate these lactation-promoting ingredients into your diet, making the breastfeeding journey a little sweeter and more nourishing.

Ingredients

  • 1 ½ cups flour (either all-purpose, or a gluten-free 1:1 mix)

  • 1 cup rolled oats

  • ¼ cup unsweetened cocoa powder

  • ½ cup coconut sugar (adjust to taste)

  • 2 tablespoons ground flax seeds

  • 2 tablespoons brewer's yeast

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup chocolate chips (dark or semi-sweet)

  • 1 cup milk (dairy or plant-based)

  • ½ cup unsalted butter or coconut oil, melted

  • 2 large eggs

  • 1 teaspoon vanilla extract

Preparation

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.

Mix Dry Ingredients: In a large mixing bowl, combine the flour, rolled oats, cocoa powder, sugar, ground flax seeds, brewer's yeast, baking powder, baking soda, and salt. Mix well to ensure an even distribution of ingredients.

Add Chocolate Chips: Toss in the chocolate chips and give the mixture a gentle stir.

Mix Wet Ingredients: In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined.

Combine Wet and Dry: Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling them about 2/3 full.

Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Note: These muffins can be frozen for later use. Simply let them cool completely, then place them in an airtight container or freezer bags.

Vidya Tasa-Chadha
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