I was trying to come up with a recipe for lactation muffins for a friend using ingredients I had at home. They have since become a favorite of mine and my kids love them too. High in protein, good fats and fiber. Free of wheat flour, but if you need them to be gluten free, simply use gluten free oats. They are made without any refined sugar so they don’t last very long. Freeze them for a quick snack if the whole batch isn’t gone in a day! Would make an excellent postpartum snack to make ahead and freeze.
Preheat oven to 375°F and grease 2 regular muffin tins. Use butter, ghee or coconut oil. You can use paper liners, but I find too much muffin sticks to them.
Into a high powered blender or food processor, place the following 6 ingredients and blend until smooth:
- 2 Cups Raw Cashews
- 2 Eggs
- 4 Ripe Bananas
- 2 Tbsp Butter
- 4-5 Pitted Dates (if dried, soak for 30 mins in warm water to plump up)
- 1 Tsp Vanilla Extract
Pour blender mix into large bowl and stir in the following until well combined:
- 1 Cup Rolled Oats
- 1/2 Cup Coconut Flour
- 1 Cup Chopped Dried Apricots
- 1 Cup Shredded Unsweetened Coconut
- 2 Tbsp Baking Powder
Stir in any of these optional Ingredients for additional nutritional value:
- 2 Tbsp Chia Seeds
- 2 Tbsp Ground Flax Seeds
- 2 Tbsp Brewers Yeast
- 2 Tbsp Hemp Seeds/Hearts
Scoop into prepared muffin pans and bake for 10-12 minutes.
Let cool slightly before popping out to cool completely. Makes 24 muffins. Enjoy!