Postpartum Harvest Zucchini Muffins: Soft, Nourishing, and Easy to Prep
Hello Momma,
These Harvest Zucchini Muffins are the perfect postpartum treat - soft, tender, and lightly spiced for gentle nourishment. Designed to support digestion, provide sustained energy, and give you a comforting snack or breakfast during the fourth trimester, these muffins are easy to prep in advance and naturally satisfying.
Totally gluten free and made with simple, whole ingredients, they’re a convenient, wholesome option for new parents who need quick and nourishing bites while caring for a newborn.
Why These Muffins Are Postpartum-Friendly
• Oats & Gluten Free Flour — provide fiber and gentle carbohydrates to support energy and digestion.
• Greek Yogurt — rich in protein and probiotics to support healing and gut health.
• Almond Extract & Cinnamon — warming flavors that support circulation and digestion.
• Zucchini — adds moisture, vitamins, and minerals without extra sugar.
• Maple Syrup — natural sweetness that satisfies cravings without refined sugar.
These muffins are intentionally balanced to be nourishing, cozy, and satisfying for the postpartum body.
🥒 Ingredients
• 1 cup gluten free flour
• 1 cup sprouted rolled oats
• 1 tsp ground cinnamon
• 1 ½ tsp baking powder
• ½ tsp baking soda
• Pinch of sea salt
• 1 flax egg
• 1 cup 0% plain Greek yogurt
• ¼ cup maple syrup
• 2 tsp almond extract
• 1 cup shredded zucchini, squeezed of excess liquid
🫶🏼 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C) and line a muffin tin with parchment or silicone liners.
2. Prepare Flax Egg
In a small bowl, whisk flax seed with 3 tbsp warm water. Let sit 5–10 minutes until thickened.
3. Mix Wet Ingredients
In a large bowl, combine the flax egg, Greek yogurt, maple syrup, and almond extract. Whisk until smooth.
4. Combine Dry Ingredients
In a separate bowl, mix gluten free flour, sprouted oats, cinnamon, baking powder, baking soda, and sea salt.
5. Combine Wet & Dry
Fold dry ingredients into wet until just combined. Gently fold in shredded zucchini.
6. Bake
Fill muffin cups evenly and bake for 20–25 minutes, or until a toothpick comes out clean and tops are lightly golden.
7. Cool & Enjoy
Let cool 10 minutes before serving. Enjoy warm or at room temperature.
✨ Doula Tip
These muffins are gentle on digestion, high in fiber and protein, and lightly spiced to support postpartum healing and energy. Prep a batch over the weekend for a ready-to-eat breakfast or snack all week long — perfect for life with a newborn.
