Blueberry lactation muffins Recipe

Blackberry milking lactation muffins recipe are easily loaded with healthy ingredients such as flax seeds, blueberries, and eggs. Also, they are gluten-free and contain honey for their natural sweetness, so they are lower in sugar than traditional muffins.

Blueberry Breastfeeding lactation muffins recipe is to promote your milk supply with healthy blueberry breastfeeding muffins. They are made with a classic blend of oats, flax, and wine-making yeast to help supply them. They are also dairy-free, gluten-free, and nut-free for all uncles who have babies with sensitive stomachs.

Blueberry lactation muffins Recipe
Blueberry lactation muffins
Ingredients

1 1/4 cup gluten-free oatmeal
1/2 cup tapioca flour
1/2 cup ground flakes
3 tablespoons wine yeast
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup raw honey
1/3 cup skim milk vanilla almond milk or coconut milk
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
One tea Spoon vinegar or lemon juice
1 1/4 cup blueberry plus more for topping
One tablespoon oat flour

Instructions

Line 9-10 muffin cups with liners in a preheated oven at 350 · F and spray the liners with non-stick cooking spray (I like coconut oil spray).
In a small to medium bowl, toss together the oatmeal, tip oka flour, ground flax seeds, brewer’s yeast, cinnamon, baking soda, and salt.

Ingredients

In a separate bowl, combine eggs, honey, vanilla, almond milk, coconut oil, and lemon juice until smooth and well blended. Mix the dry ingredients to the wet ingredients and mix until completely combined
In the same bowl were the dry ingredients, add the blueberries and toss with 1 tablespoon oatmeal. This helps them not to sink under the muffins. The batsman will be very thick.
Use a tablespoon to fill the prepared muffin liner all the way, but not the top. It should fill 8 to 10 muffin cups. Place some extra blueberries on top of each before baking. Bake in a preheated oven for 20-24 minutes or until the toothpick is done.

Transfer the muffin

Transfer the muffin tin to a wire cooling rack and allow it to cool for 5-10 minutes then remove the muffins from the tin and allow to cool completely or serve hot.
Note
You can substitute blueberries for different fruits or 3/4 cup chocolate chips!
Nutrition
Service: 1 muffin | Calories: 248 kcal | Carbohydrates: 32.5g | Protein: 6.2 g | Fat: 11 grams

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