Banana Blueberry Lactation Muffins Recipe

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Healthy and lactation-supporting snacks and foods are a must for breastfeeding moms. These banana blueberry lactation muffins are just the thing to munch on for a quick snack. 

Struggling with what to eat when breastfeeding? We’ve got you covered.

These lactation muffins are soft, delicious and a healthier take on your classic blueberry muffin. To make this a lactation recipe, I added ground flaxseeds and coconut oil, reduced the sugar and substituted coconut milk which is dairy free and helps milk supply.

Plus this recipe for lactation blueberry muffins is dairy free and gluten free.

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What Are Lactation Muffins?

Lactation muffins can be an excellent healthy snack to curb your mid-day hunger pangs, or can even work wonderfully as a quick breakfast that you can add to your breastfeeding meal plan.

Simply put, these muffins pack in bananas, blueberries, and other ingredients like coconut and flax that can boost your breast milk supply.

Having a variety of options of homemade breastfeeding snacks and prepackaged breastfeeding snacks can help to make sure that you are snacking healthily, rather than grasping for junk food when cravings hit.

If you like to make your own lactation snacks, check out our Homemade Breastfeeding Snacks Ebook with 13 recipes to help boost milk supply.

Don’t have time to make your own lactation snacks? Check out these snacks you can buy!

Ready to give this recipe a shot? Here’s everything you need to know to get started.

Ingredients for Banana Blueberry Lactation Muffins

You’ll need just a few basic ingredients to whip up a nice batch of these muffins. 

The lactation boosting power in this recipe comes from the ground flax and coconut. Both are galactagogues and can help milk supply volume.

The coconut oil and coconut milk also give this recipe a nice dose of healthy fats and lauric acid which aids in breast milk production. For the recipe you can use semi soft or melted coconut oil.

For the coconut milk you can use canned or the kind found in the refrigerated section of the grocery. You can also substitute your favorite milk instead. Oat or Almond milk are good choices.

The eggs, bananas, cinnamon and blueberries all provide extra nutrition that you need while breastfeeding.

For the blueberries, fresh is preferred, but frozen work as well. No need to thaw, just toss them in. Though you may need to add a few additional minutes to the cooking time.

How to Make the Banana Blueberry Lactation Muffins

Ready with all your ingredients? Here’s how you can make these muffins super quick. 

Preheat the oven to 350 degrees. Line a muffin pan with parchment cups like these, or silicone muffin liners, or generously grease the cups.

In a medium bowl, mix together the eggs, milk, vanilla, and sugar with a whisk until there are no lumps.

In a medium size bowl combine the coconut milk, sugar, egg and vanilla. Mix well.

In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and flax.

Next, pour the wet ingredients into the dry ingredients and begin folding them together.

Add the melted/semi soft coconut oil and mashed bananas. (You can mash the bananas in the bowl the wet ingredients were in to save dishes.)

Keep mixing until thoroughly combined and a thick cake-like mixture has formed.

Using a spatula like this one, gently fold the blueberries into the batter being careful not to over mix.

The blueberries should be evenly distributed, but not broken so that batter stays mostly light brown rather than purple. This is more of an issue when using frozen blueberries.

There are 2 ways you can fill the muffin cups.

  1. Using a spoon, fill the muffin cups ¾ of the way up. This yields about 15 standard muffins.
  2. Using an ice cream scooper like this, put a scoopful in each cup. This yields 12 muffins with nice muffin tops.

Both ways produce really good muffins, it just depends on how many muffins you want, how you like your muffin tops and the tools you have on hand. I much prefer the 2nd way as it’s so much easier to transfer the dough to the cups.

Now bake for 20 – 25 minutes, or until an inserted toothpick comes out clean. The tops should be browned slightly.

Blueberry lactation muffins right out the oven and cooling.

Allow to cool for 5 minutes before enjoying with a hot cup of one of these lactation teas!

Watch the video to see how it’s done!

What Else Can I Add?

The banana blueberry lactation muffins are super versatile, which gives you the chance to go ahead and play with additional flavors and textures if you really want to. 

Some good add-ons you can consider throwing into the muffin mix to bump up its nutritional value are:

  • Grated apples
  • Zucchini 
  • Chocolate chips (semisweet or dark chocolate chips work best, just make sure they are dairy free)
  • Coconut flakes 
  • Sesame seeds
  • Chia seeds
  • Dried fruit
  • Raisins
  • Chopped nuts 

Another excellent addition to consider is Brewer’s yeast, or lactation protein powder to these muffins for an added milk supply boost.

Try these pumpkin lactation muffins too!

Tips to Make the Banana Blueberry Lactation Muffins

Ready to give the lactation muffins a try. You might also want to keep these little tricks in mind to get the recipe to hit perfection! 

  • Use really ripe bananas for easy mashing and added sweetness.
  • You can also substitute coconut sugar for any other natural sweetener like pitted dates or stevia. 
  • Whole wheat flour or multigrain flour can also be used as a substitute for gluten-free flour mix. 
  • If you don’t have coconut milk, you can use oat milk or almond milk, or any other kind of milk you prefer. Skipping the milk will cause the muffins to turn out dry and crumbly- which is not the texture you would want your muffins to have.
  • Make sure you allow the muffins to cool down completely before you store them. Once you get them out of the oven, let them cool on the cooling rack for at least 10 minutes before you serve them. 
  • Depending on the ingredients you add into the muffin mix, the cooking time might go up or down. If you use frozen blueberries add 5 minutes to the cooking time. To check if the muffins are done or not, insert a toothpick in the center and remove it. If it comes out clean, the muffins are all done!  
Blueberry Lactation Muffins Recipe

Blueberry Lactation Muffins Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

A gluten free, dairy free lactation muffin with blueberries, banana, coconut and flax seed for snacking and boosting milk supply.

Ingredients

  • 2 mashed ripe bananas
  • 2 large eggs
  • ½ cup coconut milk
  • ½ cup coconut oil (semi soft or melted)
  • ½ cup coconut sugar (or light brown sugar)
  • 2 cup gluten-free flour mix
  • 1 tbsp ground flax meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • ½ cups fresh (or frozen) blueberries
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with parchment, or silicone, muffin liners, or generously grease the cups.
  2. In a medium bowl, mix together the eggs, milk, vanilla, and sugar with a whisk until there are no lumps.
  3. In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and flax.
  4. In a medium size bowl combine the coconut milk, sugar, egg and vanilla.
  5. Pour the wet ingredients into the dry ingredients and begin folding them together.
  6. Add the melted coconut oil and bananas.
  7. Keep mixing until thoroughly combined and a thick cake-like mixture has formed.
  8. Gently fold the blueberries into the batter being careful not to over mix. The blueberries should be evenly distributed but not broken so that batter stays mostly light brown rather than purple.
  9. Fill the muffin cups all the way up (to create muffin tops) using a spoon or ice cream scoop.
  10. Bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.
  11. Allow to cool for 5 minutes and enjoy!

Notes

You can fill the muffin cups 2 ways ;

  1. Using a spoon, fill the muffin cups ¾ of the way up. This yields about 15 standard muffins.
  2. Using an ice cream scooper, put a scoopful in each cup. This yields 12 muffins with nice muffin tops.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 297mgCarbohydrates: 29gFiber: 1gSugar: 11gProtein: 4g

Did you make this recipe?

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How Do I Store These?

Storing these muffins is pretty easy. You can make a big batch and refrigerate them for up to 7 days.

Just remember to store them in an airtight container- it will help preserve the freshness of the muffins, and will keep them soft and moist too. 

These muffins freeze really well too. Freeze in a storage container or gallon ziplock bag in the freezer for up to 3 months.

These lactation muffins would be great to make for Postpartum freezer meal prep.

More Lactation Recipes

Try some other milk making recipes!

Apple Pie Lactation Energy Bites

Milk Making Lactation Granola

Healthy Lactation Cookies Recipe (that won’t sabotage your diet!)

The Ultimate Lactation Smoothie Recipe (for Making More Milk)

No Bake Chocolate Lactation Bars Recipe

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