Lactation muffins are a great way for breastfeeding moms to start off the day! This easy chocolate chip lactation muffin recipe has three galactagogues to help you boost your milk supply.
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I wanted to see if I could make a lactation recipe that would be good for breakfast, so I decided to try muffins. I started by trying a bunch of oatmeal muffin recipes with a few tweaks to add brewer’s yeast and flaxseed (two common galactagogues) to the recipe.
These were my favorite by far. However, they weren’t sweet enough for me using blueberries, so I made a batch them with chocolate chips instead. My whole family loved them.
They are super easy to make – you mix the batter together in one bowl, stir everything together, and spoon into cupcake liners.
Do lactation muffins really work?
Milk supply is unpredictable, and there is no sure-fire thing that will work for everyone. Some women see increased supply from fenugreek, others don’t see any results or even have a decrease. Some women have good results with pumping more often, others see their milk supply increase when they do the opposite and drop a pumping session.
My goal with these lactation muffins is to give you a recipe that has a good chance of increasing your milk supply (with oats – which I personally saw a lot of success with, brewer’s yeast, and flaxseed) but also that are easy to make and that your whole family can eat.
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Can I substitute blueberries and make blueberry lactation muffins instead?
Yes! My kids liked the chocolate chip version much better, but blueberries will definitely work, too. You can substitute one cup of blueberries (either fresh or frozen will work) for the one cup of chocolate chips.
What if I don’t have brewer’s yeast?
The easiest way to get brewer’s yeast is usually on amazon. However, if you want to make these lactation muffins without brewer’s yeast, you can substitute two tablespoons of flour for the two tablespoons of brewer’s yeast.
Chocolate Chip Lactation Muffins
Ingredients
- 1 1/4 cup quick cooking oats
- 3/4 cup all purpose flour
- 2 tbsp brewer’s yeast
- 2 tbsp ground flaxseed
- 1 tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 cup milk
- 1 egg beaten
- 1/4 cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat oven to 425 degrees. Line muffin pan with 12 cupcake liners.
- Put oats, flour, brewer’s yeast, flax seed, salt, baking powder, sugar, and salt in a large bowl and stir until combined.
- Add milk, egg, and oil and mix with the dry ingredients until everything is just blended.
- Fold in chocolate chips.
- Fill muffin cups 2/3 of the way full.
- Bake at 425 degrees 18-25 minutes. Cool on a wire rack.
Comments & Chitchat
I was looking for recipes to help with my milk supply and came across this site! Loved this recipe I did tweak it a tad bit – if any one is interested.
Instead of 1 1/4 cup of oats I did 1 cup of oats and blended them for a minute or two, instead of regular sugar I did brown sugar. I added a couple dashes of ground cinnamon and 1 tablespoons of vanilla extract. Finally I mashed a ripe banana for more flavor.
I also saw a comment to heat the oven at 325 and bake for 25 minutes and they came out perfect and moist!
Made 12 muffins – froze some to preserve for late night snacks here and there!
Can I make without quick oats? Instead rolled oats?
Hi Gaby! Yes that’s fine!
These were great but I did only bake them for 25 mins at 325 as someone suggested and they came out perfect. I added a 1/2 tsp each cinnamon and vanilla too.
It would be nice if the recipe were updated to say ground flaxseed in the ingredients list and if the baking temperature were updated since there are posts about burnt muffins at the temp current in the recipe.
Can I add banana to this somehow?
Will it affect the muffins if i double the flax seed and brewers yeast?
Hi Alexa! I haven’t tested it that way so I’m not sure. I would guess that it would be okay?
Followed directions and baked at suggested temp- 425 for 18 min. Muffins burnt. I don’t normally have an issue with burning items. Will try 375 next time if they taste decent.
Keep an eye on them!
I have a baking business and have always baked muffins 325 for 25 minutes. Hope this helps
Does the recipe intend for whole flax seed or ground flaxseed meal?
Ground flaxseed! 🙂
Can I make them without the flax seeds? I have a sensitivity to them?
Yes that’s fine! Just leave them out. 🙂
Is the serving size 1 or 2 muffins per day?
Hi Hannah! One!
183 kcal. Is that per muffin? Or for all 12 muffins?
Hi Angelica – it’s per muffin. Thanks!
I’ve made this several times, and I’ve replaced the chocolate chips with dried fruits, added some cinnamon and vanilla. My wife really enjoys these during late night and early morning feedings.
What is the best way to reheat these after freezing?
Either leaving them at room temp for a few hours or putting in the microwave for a little bit will work!
Love these, they are delicious!
I was wondering though, can I add spinach to this recipe and if yes, then should I use less milk or vegetable oil?
Can I bake them in advance and how long can I store them?
Yes! They should be good for a few days or you can freeze them for a few weeks. 🙂
My daughter had twins at 34 weeks Harris is home now but Declan is still in hospital. It is hard providing milk in both places. I made her these muffins she loved the taste and she seems to be making more milk
So glad to hear it, Cindi!
Hi! I would love to try making these, but my little one has had a hard time with dairy products- is there something that you would recommend as a substitute for the milk? Thank you!
Hi Lauren! I haven’t tested it, but you could try substituting almond or soy milk?
I often replace regular milk in baking with unsweetened almond or coconut milk and have yet to have an issue.