Healing Postpartum Muffins – gluten & dairy free

I’m 4 months postpartum and it’s my turn to host a baby play-date. What do I make?

Healing Postpartum Muffins of course!

This is the first time I’m hosting because I was so overwhelmed and exhausted from going through newborn days again.  I’ve been waiting for life to settle, the baby to sleep more, and to catch my stride.  Even though I’m feeling better, I definitely have a list of postpartum symptoms I want to reduce.

Knowing my mommy friends are likely feeling much like me, why not make nourishing muffins that taste great, but also replenish and heal.  This recipe is a modification from our Blood Deficiency Muffins in our updated recipe booklet that’ll be launched later this year.

This is a blood builder recipe with a couple of ingredients to nourish yin (think adrenals and congenital essence).  Did you know that breast milk is a blood product in Western medicine and also in Chinese medicine?  This is why if you boost your blood, you also boost your breast milk supply.

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These muffins help:
🔸Increase Breastmilk
🔸Reduce Hairloss
🔸Ease Insomnia
🔸Calm down Frazzles Anxious Nerves
🔸Diminish Eye Floaters
🔸Reduce Night Sweats

The base muffin recipe is from our Blood Deficiency Diet, while the raspberries, dark organic chocolate, and walnuts are from the Yin Deficiency Diet.

Once you learn the principles of healing with food based on Chinese Medicine with our food charts, you can eat your way back to health. 

Chocolate Raspberry Muffins – gluten & dairy free

makes 12 muffins

3 bananas, mashed
2 organic eggs, beaten
1/2 cup maple syrup
1/2 cup organic Earth Balance Spread, melted (I’m avoiding dairy because my baby reacts to it)
2 Tbsp chia seeds, ground (can grind in vitamix or coffee bean grinder)
1 1/2 cups rolled oats, ground (in vitamix or food processor)
2 tsp baking powder
1/2 tsp baking soda
1/2 cups walnuts, chopped
1/2 cup raspberries
1/4 cup dark organic chocolate chips (I love Camino chocolate chips 70% dark)

 

Preheat oven 350F

 

Grease muffin tin or use muffin liners.
In vitamix or food processor grind oats into a flour.

 

Mixing Bowl:
Mash bananas with a fork and add in maple syrup, eggs, and melted Earth Balance Spread. Stir until well combined.
Sprinkle in ground chia and whisk until there are no lumps.
Add in oats, baking powder, and baking soda. Mix into a batter consistency.
Stir in walnuts, raspberries, and chocolate chips.

 

Pour into muffin tins and bake for 30-35min or until a knife comes out clean when inserted into muffin.
Let cool for 20 minutes as they’ll be crumbly when hot.  Enjoy!  You’ll have trouble just eating one. 😉

 

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