Kate Markovitz
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Blueberry Oatmeal Muffins (Lactation Boosters for Nursing Moms!)

August 9, 2017

Who doesn't love a delicious (yet healthier) muffin! Check out these blueberry oatmeal muffins... with a hidden ingredient! (yay for veggies!) These are PERFECT for lactation and nursing moms! Don't be fooled... you won't suddenly start producing milk if you eat these muffins (though mama, it may be a good idea to let your hubbies and kids think so... more for you!!!)

 

Ingredients

  • 1 cup carrot puree* (to make your own, see the recipe below!)

  • 1/3 cup coconut oil

  • ½ cup coconut sugar

  • 1 egg

  • 1 cup all-purpose flour (I like Bob Red Mill's 1 to 1 Gluten Free Baking Flour)

  • 1 cup quick-cooking oats

  • 1/2 tsp cinnamon

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 cup frozen or fresh blueberries

*I have even used Plum Organics Carrot & Apple baby food pouches (you need 2 for the recipe) or you could get baby food carrot puree

 

Instructions

 

1. Preheat oven to 350°F. Line a 12 cup muffin tin with parchment liners. (Or use melted coconut oil on a 12 cup muffin pan)
 

2. Combine your wet ingredients: carrot puree, coconut oil, coconut sugar, and egg in a small bowl. Mix well. 
 

3. Combine your dry ingredients: flour, oatmeal, cinnamon, baking powder, baking soda, and salt in another larger bowl. Mix well.
 

4. Add the wet ingredients into the dry ingredient bowl. Stir well until you do not see any dry ingredients. You should have a lumpy batter from the oatmeal. Be sure not to over mix or your muffins will be dense!
 

5. Gently stir in the blueberries.
 

6. Spoon mixture into the prepared muffin cups. An ice cream scoop or 1/4 cup measuring cup is a great way to distribute evenly.
 

7. Bake at 350°F for 25-30 minutes. Keep an eye on them so the tops do not burn. Let them cool slightly before you enjoy!

 

How to Store: 

 

Keep your blueberry oatmeal lactation muffins in an airtight container to keep them moist for up to a week.

 

If you want to freeze them, wrap them individually in saran wrap and keep in a zip-lock bag in the freezer. When you want to enjoy them, remove the saran wrap, wrap the muffin in a paper towel and warm it in the microwave for 30 seconds. Yum!

 

 

How to Make Your Own Carrot Puree

 

Ingredients

  • 1/2 lb carrots

  • 1 cup full-fat coconut milk

  • 1 tbsp coconut sugar 

Instructions

 

1. Scrub, peel, and chop carrots into 1 inch pieces.

2. Place the carrots in a pot with coconut milk, coconut sugar, and cinnamon.

3. Add just enough water to barely cover the carrots.

4. Cook over medium heat until the carrots are soft.

5. Blend or mash with a regular or stick blender/potato masher until you have carrot puree.

 

This recipe will yield about about 1 cup.

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