Here is a new post from Maggie. It has been a while since I’ve introduced Maggie. For those who have not been around since the beginning, Maggie is a dear friend and previous boss of mine (27 years ago). She is the busiest person I know but has been able to make time to regularly send posts for the blog. She makes some mean desserts, so check out both her previous posts and the great one below…
A young woman I love dearly recently had a baby. Her in-laws are caterers, and she has a large extended family, so when we asked if we could bring meals she said she had that covered. Later she asked if I would make her a batch of Lactation Cookies. I was like, “Oh yea, sure”! (all cool like I knew what she meant and had made them a million times) Not. A. Clue. Didn’t even know such a thing existed. I have not nursed a baby for 14 years, and let’s just say the baby train left the station a LOOOOONG time ago.
Turns out lactation cookies are indeed a real thing. Who knew? Well, people younger and more hip than me! I Googled Lacation cookies, and there were pages and pages of recipes. I made a batch, and they were OK. I got to thinking there must be something more exciting in the family of Lactation Baked Goods than Oatmeal Chocolate Chip cookies. I wanted a cupcake!
So I googled again, and found a few recipes. I didn’t find a cupcake recipe that intrigued me, so I decided to tweak a banana chocolate chip muffin recipe. Apparently if you lace anything with Brewer’s Yeast, Flax and oats, you can slap the word Lactation in the title.
These muffins are really good. I think the sweetness of the bananas and chocolate cancel out the bitterness of the Brewer’s yeast, which I did not like in the cookies.
Super-tasty muffins, and if they increase the milk supply, that’s a bonus! Happy Nursing!
Maggie’s Mama Moo Muffins
(Banana Chocolate Chip Lactation Muffins)
What you need: (makes 12-15 muffins)
- 3-4 very ripe bananas
- 1/3 cup of butter, melted
- 1 cup of sugar
- 1 tsp of vanilla
- 1 egg
- 1 tsp of baking soda
- ¼ tsp kosher salt
- 1 cup of flour
- 1/2 cup of rolled oats
- 3 Tbsp. Brewer’s Yeast
- 3 Tbsp. ground flax
- 1 cup of chocolate chips
- 1 cup of chopped nuts of your choice (optional)
What you do:
Preheat oven to 350. In a large mixing bowl, mash up ripe bananas. Add the melted butter and well. Add vanilla and egg and mix , then add sugar and blend well.
In a separate bowl, mix flour, baking soda, salt, Brewer’s yeast and flax until blended. Add the banana mixture into the dry ingredients. Once blended, mix in the rolled oats and chocolate chips and mix well.
Place paper muffin liners in pan. Fill each muffin cup about 3/4 full. Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.