Vegan and Gluten Free Carrot Pineapple Muffins A.K.A Lactation Muffins

I made a couple batches of these muffins to throw in the freezer before baby #2 arrived. These muffins make a quick and healthy breakfast. My husband enjoys a little honey on top for some added sweetness.

Plus, for breastfeeding moms, oatmeal and flaxseed are good for your milk supply :) Oatmeal is full of iron and nursing moms are often iron deficient. Flaxseed provides an abundance of omega-3 fatty acids, necessary for brain development, which can be passed from mother to baby through breast milk.
Ingredients:
2 1/2 cups oat flour
1 cup maple syrup (you can also use brown rice syrup)
1/2 cup ground flax seed plus 3 tablespoons water
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 cups grated carrots
1 cup chopped pineapple plus 1/3 cup of fresh pineapple juice
1/2 cup apple sauce
1 cup raisins
2 teaspoons pure vanilla extract (or vanilla bean)
(Feel free to add a cup of chopped walnuts for a little protein boost)

Directions:
1. Preheat oven to 350
2. In a measuring cup combine the flax seed with the water and let sit for 3 minutes
3. In a medium bowl combine oat flour, baking soda, and cinnamon
4. In a mixing bowl combine maple syrup, flax seed, pineapple, applesauce, vanilla and raisins
5. Slowly add the dry ingredients
6. Fold in carrots (Don’t mix them in)
7. Line 18 muffin tins and fill 3/4 full
8. Bake 16 to 18 minutes

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