My Nourishing Carrot Cake Muffins for Lactation

Hello friends,

I seem to always crave a nourishing carrot cake muffin in the warmer seasons and sure enough, it’s time! i created this muffin recipe with the possibility of adding brewer’s yeast if needed for more lactation support. Most times I call recipes Lactation this or that because nourishment in any form can be supportive of your milk supply. More than anything it comes down to your daily need of calories plus around 400-800 additional calories while lactating. These muffins can do just that, a nourishing snack between meals to support your milk supply. Feel free to play with the ingredients and SUBSTITUTE ingredients you feel fit your body better.

I love this muffin recipe because…

🥕nutrient dense ingredients

🥕easy digestible

🥕warming and healing

My absolute favorite nourishing spring snack to make for postpartum mommas  🫶🏼 these freeze really well 🥕

This recipe is completely gluten free/egg free/soy/corn free! 🫶🏼

Craving these carrot cake muffins for your postpartum journey?

Make this recipe:

• 1 ½ cups gluten free flour

• 2 tsp baking powder

• 1 tsp baking soda

• 2 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1/8 tsp nutmeg

• pinch of sea salt

• 1/3 cup unsweetened applesauce

• 2/3 cup milk

• 1 tsp vanilla extract

• 1/3 cup coconut oil, melted

• 1 ⅓ cup carrots, grated

Preheat oven to 350 degrees and prepare a muffin tin with liners. In a large bowl, mix together flour, baking powder, baking soda, spices and salt. In another bowl stir together applesauce, milk, vanilla, sugar and coconut oil. Mix in wet ingredients into dry but don’t mix too much. Fold in the carrots, mixture will be very dense. Pour ingredients into 10-12 muffin liners amd bake for 25-30 minutes until fully cooked inside. Allow muffins to cool for 15 minutes and then transfer to a cooling rack. These muffins can be stored for 5-7 days in the refrigerator.

enjoy! hAPPY healing!