As a new mom, when I have time to bake, I like to bake things that can serve a few purposes. These muffins are a convenient and healthy grab-and-go breakfast or snack. They are also really great for milk supply and as a breastfeeding mama, this is always a welcome bonus. Flax meal and oats are galactagogues, which is just a fancy word to define foods that are good for milk flow.
Back to the muffins. These are as healthy as a muffin can be, but they don’t taste like it. The bananas are the star of the show here, but are well supported by the other healthful ingredients. They have lots of flavor, great texture and are great toasted the next day. Smear some nut butter on them and you have a healthy, high protein snack to fuel your day!
The possibilities to add flavor are endless. Chocolate, peanut butter, cranberries, fresh berries, coconut, etc. These are not super finicky so you have some wiggle room. Just as with any muffin recipe, the more you mix it the less tender the end result so just make sure you add those flavor boosters before you mix the batter together!
Enjoy! If you make them, go ahead and show me your style using #behpkitchen on Instagram because I love seeing how creative fellow bakers are!
- ⅓ cup oil – options: coconut, avocado or olive
- ½ cup honey (or other unrefined sweetener such as coconut sugar or maple syrup)
- Makes 6 large muffins or 12 regular muffins.
- Bake for 20-25 min or until tester comes out clean.