Sunday, June 23, 2013

Lactation Muffin recipe

These make an easy, quick breakfast.  Just toss in the microwave for 10 seconds to warm them up & eat on the go.

Preheat oven to 400*  Grease muffin tin with bakers release or use paper liners (that gets expensive though)

2 Tbsp ground flaxmeal
4 Tbsp water
1.5 cup self rising flour (or SRF substitute)
1/2 Tbsp cinnamon (more to taste)
1/2 tsp baking powder
2 cups old fashion rolled oats
1/2 cup dark brown sugar
2-4 Tbsp banana cream pudding powder
1 Tbsp maple syrup (the good stuff!)
2 Lg eggs
2 tsp vanilla
6 oz sour cream (full fat gives better texture & moisture)
1/4 cup canola oil
2 bananas mashed (very ripe)
4 Tbsp nutritional yeast (aka brewers yeast)

Combine flaxmeal & water.  Set aside 3-5 minutes

Sift (very important) flour, yeast, cinnamon, baking powder & pudding powder in to large bowl.  Add brown sugar & oats.  Sir with spoon to combine dry ingredients.

Whisk eggs, oil & sour cream together.  Add banana, maple syrup and vanilla.  whisk

Pour wet ingredients into bowl with dry ingredients.  stir with spoon until just combined. 

Add Flaxmeal mixture.  stir with spoon.

Spoon mixture into muffin trays 1/2 full

Bake for 15 minutes on middle rack.


  1. I think you told me you had a couple of variations of this/optional additions. Can you remind me what they were, please? Thanks!

    1. I played around with this recipe until I found a version that tasted the best. The original recipe called for plain yogurt. I tried vanilla yogurt and banana cream yogurt before settling on sour cream. It gives the most moisture. I also added the banana pudding powder (which didn't exist in the original recipe) to help with with texture and moisture too.

      For the four, I do NOT recommend using Gold Medal self rising flour (srf) because it is very dry and heavy tasting. Check the ingredients in whatever brand you buy to be sure it is only one type of flour. G.M. srf is a combo of wheat, bleached, and unbleached flour :-( If in doubt, just use regular all purpose flour and add salt and soda to it.

      I use dark brown sugar not golden. Make sure your brown sugar is actually brown sugar. Most of the cheap brands are actually white sugar with added molasses.