blueberry lactation muffin on the table with a bite taken out of it
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Blueberry Lactation Muffins

Boost your breast milk supply with healthy blueberry lactation muffins. They're made with the classic combination of oats, flax and brewers yeast to help with supply. They're also dairy free, gluten free and nut free for all the mamas who have babies with sensitive tummies.
Prep Time10 mins
Cook Time22 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: almond flour muffins, dairy free, gluten free, lactation
Calories: 248kcal
Author: Molly

Ingredients

  • 1 1/4 cups gluten free oat flour
  • 1/2 cup tapioca flour
  • 1/2 cup ground flax
  • 3 tablespoons brewers yeast
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup raw honey
  • 1/3 cup unsweetened vanilla almond milk or coconut milk
  • 2 tablespoons coconut oil melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 1/4 cup blueberries plus more for topping
  • 1 tablespoons oat flour

Instructions

  • Preheat oven to 350·F. Line 9-10 muffin cups with liners and spray the liners with nonstick cooking spray (I like coconut oil spray).
  • In a small to medium bowl, whisk together the oat flour, tapioca flour, ground flax seed, brewers yeast, cinnamon, baking soda and salt.
  • In a separate large bowl, whisk together eggs, honey, vanilla, almond milk, coconut oil and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
  • In the same bowl the dry ingredients were in, add the blueberries and toss with 1 tablespoon of oat flour. This helps them not sink to the bottom of the muffins. The batter will be very thick.
  • Use a large spoon to fill the prepared muffin liners all the way to the top, but not over the top. It should fill 9 to 10 muffin cups. Place a few extra blueberries on top of each one before baking. Bake in the preheated oven for 20-24 minutes or until a toothpick inserted comes out clean.
  • Transfer muffin tin to a wire cooling rack and allow to cool for 5-10 minutes then remove the muffins from the tin and allow to cool completely or serve warm.

Notes

You can swap the blueberries for a different fruit or 3/4 cup of chocolate chips!

Nutrition

Serving: 1muffin | Calories: 248kcal | Carbohydrates: 32.5g | Protein: 6.2g | Fat: 11g