Thursday, June 9, 2016

Vegan Banana Blueberry Lactation Muffins

My nursling has a sensitivity to both eggs and milk, which means I've had to cut them from my diet. Because of that, I can't have most standard baked goods and really miss those sweet treats. I was having some moms over for a meeting to plan our upcoming expo in support of World Breastfeeding Week, so I made some lactation cookies. But since I had some over-ripe bananas, blueberries, and the galactagogue trio of flax meal, brewers yeast, and oatmeal on hand, I thought I'd try to make some muffins, too. Fun fact: flax meal soaked in water is a good egg replacement! I couldn't find a recipe online that exactly fit the bill for what I imagined making, so I modified a few I found online. The cookies came out okay, but the muffins were the real hit. I was a little short on flour, and the muffins were a little TOO moist (if there is such a thing), so I'm modifying the recipe to include a little more flour than I used. I also threw in all the blueberries we had left, which was slightly more than the cup the recipe calls for.

Vegan Banana Blueberry Lactation Muffins
Yield: 12 muffins

2 tbsp flax meal
4 tbsp warm water

1/3 cup cocount oil
2 medium ripe bananas
1 tsp vanilla
1/4 cup unsweetened almond (or other non-dairy) milk

1/2 cup white sugar
1/4 cup brown sugar
1 1/4 cup flour
1 cup quick oats
2 tsp baking powder
1 tsp baking soda
2 tbsp brewers yeast
1/4 tsp salt

1 cup blueberries

Preheat oven to 350 degrees. In a small bowl, combine flax meal and warm water. Allow to soak while you prepare the remaining ingredients, at least 5 minutes. In another small bowl, microwave the coconut oil until liquefied. Combine the dry ingredients (sugars, flour, oats, baking powder, baking soda, brewers yeast and salt). In a medium bowl, mash the bananas, Add the remaining wet ingredients (vanilla, milk, oil and flax meal slurry). Add the wet ingredients to the dry ingredients and combine. Fold in the blueberries. Pour batter in to a greased or lined muffin tin, approximately 1/4 cup batter per muffin. Bake for 20-25 minutes. Allow to cool slightly before serving.