Breastfeed, Humor, motherhood, Mothering, Newborn, Parenthood, Parenting, Self care, Uncategorized

Mama’s Milk Makin’ Muffins

If you’re a breastfeeding mama or a support person for a breastfeeding mama, you know just how much work goes into producing enough milk for the babe. A large part of the process is mama’s self care in the form of nutrition. There are even certain foods that help production!

Oatmeal is one of these magical foods and it’s why I start my day with oatmeal since leaving the hospital with my wee one. That’s every day for 76 days. Let that sink in. Seventy. 👏🏼 Six. 👏🏼 Days. 👏🏼 I’m over it…

So, as I’m heading back to work, I refuse to succumb to instant oatmeal as a staple for this mama-on-the-go. I’ve decided to find a better alternative. Enter my “Milk Makin’ Muffins” center stage please! They’re so healthy, so freaking delicious, and so easy to enjoy on the way out of the door. Meal prep is life for the busy mamas out there!

This recipe makes 12 delectable desserts- I mean muffins! If you’re a novice baker, terrible at following directions like I am, or know what hell baking with a screaming infant is, then breathe easy, friend. I’ve broken this down into a shopping list, prepping the ingredients, appliances, and baking instructions.

First, because you’re Super Mom and busy juggling an infant and life, shopping lists and prepping ingredients are key. The shopping list is as follows.

* 2, average-size bananas

* 1 container Vanilla Greek yogurt. *I used Oikos Triple Zero because it doesn’t have any artificial sweeteners.

* 2 eggs

* 2 teaspoons vanilla extract

* 4 tablespoons brown sugar

* 2 2/3 cups Old Fashioned Oats

* 1 1/2 packets instant oatmeal. *I used Banana Nut Instant Oatmeal.

* 1/2 teaspoon cinnamon

* 3 tablespoons brewer’s yeast

* 2 tablespoons flaxseed meal

* 1/2 teaspoon baking soda

* 1 1/2 teaspoon baking powder

* 1/2 teaspoon salt. *I used sea salt.

* 1/2 cup dark chocolate chips

* Oil/grease for the muffin pan. *I used Crisco’s coconut oil-based product.


Okay, now the appliance list.

* A food processor is non-negotiable. You have to grind the oats in a minute.

* You will need either an electric mixer -or- two bowls and a whisk.

* Obviously, you need a muffin tin.

* And, lastly, you need a cooling rack.


Next, the ingredient prep includes two important steps involving the bananas and Old Fashioned Oats.

* 1 cup mashed bananas – *It will take about two, average-sized bananas. They should look like this without any huge chunks if you’re using a whisk.

* 2 2/3 cups old fashioned oats. These will become your flour. Grind in a food processor until the oats look like this. The “flour” should measure 1 1/2 cups.


Finally, the baking instructions.

* Preheat the oven to 350*.

* Grease the muffin tin and set aside. Don’t use liners!

* Mix: 1 cup mashed bananas and the 1 cup Greek yogurt. Add in the 2 eggs, 1/2 tsp vanilla, and 4 tbsp brown sugar.

* In a separate bowl, combine the oat flour, 1 1/2 packets instant oatmeal, 1/2 tsp cinnamon, 3 tbsp brewer’s yeast, 2 tbsp flaxseed meal, 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1/2 tsp salt.

* Add the dry mixture to the banana-yogurt mixture. Stir until combined. *Do not over mix. Then, add in the 1/2 cup chocolate chips.

* Pour into the muffin tin. If you’re working with a 12-slotted tin, it will roughly be about 1/3 cup batter to each tin.

* Bake for 17 minutes.

* Remove immediately and place on cooling rack.


These are so scrumptious! I hope you enjoy!



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