Blueberry Lemon Lactation Muffins

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I was nursing my first child and pregnant with my second when I first bought some brewers yeast and started putting in baked goods to help build up my milk supply. Turns out that even brewers yeast didn’t help with lactation when my milk supply was dwindling because of pregnancy hormones. Whoops!

I’ve used it since then and have found it to be helpful for lactation, but it is not the only helpful ingredient for breastfeeding. Stuff like oatmeal, quinoa, flaxseed, and nut butters can all help increase milk supply. So if you don’t have brewers yeast on hand you can still make this recipe and help boost your supply.

Tips:

  • Treat brewers yeast like flour. If you are adding it to a recipe, decrease the flour by a few tablespoons so your baked goods are not too dry.
  • Go by taste. I find that brewers yeast is a little strong, so I put less brewers yeast in my baked goods, but if you don’t mind the flavor add more.
  • This recipe calls for flaxseed but no eggs. I have a child allergic to eggs so I leave them out. Flaxseed can be used instead of an egg, but if you are not allergic to eggs you can add an egg here. Just keep the flax in too because it does help give your milk supply a boost.

Prep Time: 20 minutes Cook Time 20

Makes: 12 136 Calories each

INGREDIENTS  

Dry Ingredients

  • 1 cup rolled oats, ground up
  • ⅔ cup white whole wheat flour
  • 2 to 4 tbsp brewers yeast
  • 1 tbsp baking powder
  • 1 tsp kosher salt

Wet Ingredients

  • zest of a whole lemon
  • 1 5 oz lemon yogurt or vanilla yogurt alternative
  • ½ cup unsweetened applesauce
  • ¼ cup canola oil, or melted margarine
  • ⅓ cup sugar
  • 1 tbsp ground flaxseed mixed with 3 tbsp water
  • 1 cup fresh blueberries

INSTRUCTIONS 

  • Preheat oven to 400 degrees. Grind Old fashioned oats in a food processor or clean coffee grinder to make your oat flour. Then add to a bowl with the rest of the dry ingredients, and whisk to combine.
  • Grind whole flaxseeds in the coffee grinder and add it to the bowl with the wet ingredients. Stir all ingredients together and spoon into muffin tins lined with parchment paper muffin liners.
  • Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
  • You could at this point add a lemon glaze made with powdered sugar and some of the juice from the lemon that was zested for the muffins, but this is optional.

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