Super Milky Muffins! {Gluten, dairy, and soy free}

Hey, y'all!  So much has happened since my last post.  It's been busy.  I gave birth to our beautiful daughter in January.  She is almost 9 months old already and my son is growing like a weed!!  I can't believe how fast time is flying.

On to the recipe.  These are some muffins I made to help me with my milk supply when it seemed to go down every now and then when breastfeeding.  Lots of things can make your supply drop while breastfeeding.  You get sick, stress, and other random and unknown causes.  I found that these help me EVERY time.  I found a base recipe (it was pretty nasty on it's own), and like most others, I altered it and added to it to work with my diet and add more flavor.  Now they are DELICIOUS!!!


Side note:  Even if you're not breastfeeding, these are GREAT as a protein muffin.  My family LOVES these muffins, especially for breakfast.  When I make them, usually, I have to make a huge batch so I have enough for myself to eat. LOL!!

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***TIP:  This calls for flax seed and Brewer's Yeast powder, which are the main ingredients to boost your supply.  You can find Brewer's Yeast powder in the protein powder section at a GNC shop OR a natural food store.  I got mine at Whole Food's.***


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Super Milky Muffins

(Gluten, dairy, and soy free)

Ingredients:

•       3 very ripe medium bananas
•       1/3 cup of refined coconut oil
•      1 cup of coconut sugar
•      1 tsp of vanilla
•       2 eggs
•      1 heaping tsp of baking soda
•       Pinch of Salt
•       1 cup of gluten free all purpose flour
•       3/4 cup of rolled oats
•       2 Tbsp. Brewer’s Yeast
•       2 Tbsp. Flax Seed or Chia Seed
•       1 cup of “Enjoy Life” chocolate chips (they are allergy safe)
•       1 cup of Craisins
•       1 cup of Raisins

Directions:

·      Preheat oven to 350° F

·      In a large mixing bowl, mash up the bananas then add the refined coconut oil and mix until well blended.  Then add vanilla and eggs and mix until blended.  Finally, add sugar and mix until well blended.

·      In a separate bowl mix flour, baking soda, salt, Brewer’s Yeast, and Flax Seed (or chia seed) until blended.

·      Add the dry mixture into the wet and mix until smooth.  Then blend in the rolled oats.  After it is all well blended, fold in chocolate chips, craisins, and rainins into the mixture with a spatula or spoon.

·      Place muffin wrappers in a muffin pan and fill them 3/4 of the way full with batter.

·      Bake them for 20-25 minutes, depending on your oven or until a toothpick stuck into the center comes out clean.

I, personally, love them warm, so I eat a couple after they come out.  The following days, I pop them in the microwave for 10 seconds and they are perfect.  SO YUMMY!!!

I hope these help y'all and that you enjoy them.  We sure do!

Stay safe and God Bless!
Ashley Brooke