Wednesday, April 17, 2013

Vegan Banana Blueberry Lactation Muffins


Clearly there is a trend going on here! Since staying in Seattle for my sister's birth, I have been trying to help her out in as many ways as possible. One major way is cooking for her and her family, and one thing every new mother needs is energy! These hearty muffins are packed with energy giving nutrients, they are vegan, have good fat, no refined sugar and can easily be made gluten free.

They are also (almost) endlessly adaptable! For example, you can use up to 5 cups of oats and only 1 cup of flour for a much denser, "baked oatmeal" type of muffin. Leave out the brewer's yeast if you don't have it on hand (if you aren't specifically using these for milk production that is, if you are making the muffins to boost your system do leave the yeast in. Read this post for info!). You can vary the fruit from blueberries to any other berry, dried fruit or omit all together. They'd be delightful with some chopped nuts folded in and/or some nuts, oats, or sugar sprinkled on top. Add in some shredded unsweetened coconut, omit the banana and add an extra cup of applesauce... you get the picture!



Vegan Banana Blueberry Lactation Muffins
adapted from Knocked Up - Knocked Over

3 c. oats (1 c. blended into oat flour)
3 c. flour (can be gluten-free, whole wheat or unbleached all purpose- I used a mix of all three)
1/3 c. flax seed meal
1/3 c. brewer's yeast/nutritional yeast
1 1/2 t. baking soda
3 t. baking powder
1 t. salt
1 T. cinnamon
1 banana, mashed
2 c. applesauce
3/4 c. oil (olive or coconut melted is best, I used canola)
3/4 c. maple syrup, agave or honey (to taste)
2 t. vanilla
2 c. coconut milk + 1 T. vinegar (or any alt milk)
1-2 c. blueberries (tossed with a bit of the flour to help them not sink to the bottom of the muffins)

Preheat the oven to 375 degrees.

Whisk oats, flour, flax seed meal, yeast, baking soda, baking powder, salt + cinnamon in a large bowl.

Whisk (or blend in batches!) banana, applesauce, oil, maple syrup, vanilla + coconut milk in a medium bowl.

Gently stir the wet ingredients into the dry ingredients until almost incorporated. Fold in blueberries. Fill sprayed muffin tins and bake for ~20 minutes. Enjoy! This recipe makes 2 dozen, and extras can be easily frozen (if you can't eat them quick enough!)

1 comment:

  1. Delicious! But it made lots more than 2 dozen. I followed exactly and it made 50 regular muffins.

    ReplyDelete