Banana Muffins for Lactation
These delicious banana muffins are specially crafted to support lactation with ingredients like oats, flaxseed, and brewer’s yeast. Perfect for nursing mothers, they are moist, flavorful, and easy to make.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 cup rolled oats
1/4 cup brewer’s yeast
2 tablespoons ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsweetened applesauce
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
1/4 cup vegetable oil
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, combine the all-purpose flour, rolled oats, brewer’s yeast, ground flaxseed, baking soda, and salt. Stir until evenly mixed.
In a separate medium bowl, mash the ripe bananas with a fork until smooth.
Add the unsweetened applesauce, brown sugar, eggs, vanilla extract, plain yogurt, and vegetable oil to the mashed bananas. Whisk together until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.