So remember how I told you a few weeks ago about how I was going to put forth 100% effort to increase my milk supply? (It’s worked by the way… I used to only be able to pump 9 oz. at work each day and lately I’ve been pumping 11-12 ounces at work!) Well one of the ways in which I’ve been doing that has been by baking various “Lactation” Baked Goods… I’ve made 2 batches of “Lactation Cookies,” using these two recipes:
I was not really a fan of that first recipe… I think the peanut butter made them very crumbly and dry. It also didn’t help that when I made them, I didn’t have enough eggs so I had to make some substitutions. The second recipe was much better, so much so that Ken even ate a few of the cookies! (No, he did not start lactating!)
Well last night, I had to do something about our almost rotten bananas so I decided to make some tweaks to my usual chocolate chip banana muffin recipe in order to make them into Chocolate Chip Banana Lactation Muffins! They actually turned out surprisingly delicious, so much so that I might even consider making them even when I’m done breastfeeding!
So here you go… We can call them Anna’s Banana Chocolate Chip Lactation Muffins
Ingredients: (makes 12-15 muffins)
- 3-4 very ripe bananas
- 1/3 cup of butter, very soft or melted
- 1 cup of sugar
- 1 tsp of vanilla
- 1 egg
- 1 tsp of baking soda
- Pinch of Salt
- 1 cup of flour
- 1/2 cup of rolled oats
- 2 Tbsp. Brewer’s Yeast
- 2 Tbsp. Flax Seed
- 1 cup of chocolate chips
- 1 cup of chopped nuts of your choice (optional)
Preheat oven to 350. Put muffin wrappers in a muffin pan.
In a large mixing bowl, mash up your very ripe bananas. Add the soft or melted butter and mix until blended. Add vanilla and egg and mix until blended, then add sugar and mix until blended.
In a separate large mixing bowl, mix flour, baking soda, salt, Brewer’s Yeast and Flax Seed until blended.
Add the banana mixture into the dry ingredients. Once well blended, mix in the rolled oats. Then add chocolate chips and nuts (if you are using them) and mix well.
Once all ingredients have been well mixed, fill each muffin wrapper about 3/4 of the way with batter. Bake 25-30 minutes or until a toothpick inserted into the center of a muffin comes out dry.
Let cool on a cooling rack, then eat and enjoy!
Some people have asked where you can find some of these more specialized ingredients–well I found the Flax Seed at my regular grocery store, and I got the Brewer’s Yeast at a GNC down the street from our house. Here’s what they look like:
Flax Seed:Also, I can share a tip I learned… normally when I bake with nuts or chocolate chips, they all seem to sink to the bottom of what I’m baking, so all the chocolate chips end up at the bottom of the muffin rather than evenly sprinkled throughout the muffin. Well one trick I learned to prevent that from happening is to lightly coat the chocolate chips or nuts in flour before mixing them into your batter. So just put like a teaspoon or two of flour into a bowl, and stir your chocolate chips and nuts around in the flour first, then put them into your batter. This will help keep them evenly distributed throughout your batter rather than letting them fall to the bottom of your muffins!
Please let me know if you try this recipe and what you think of it, or if you make any tweaks to it to make it even more delicious!