Oatmeal Banana Chocolate Chip Muffins
Oatmeal and almonds replace white flour to make a gluten free muffin bursting with nutrition for expecting and new moms.
One of the things that has saved me from midnight hunger attacks and from binging on chocolate bars is keeping my freezer stocked with healthy treats, like breakfast cookies and these Oatmeal Banana Chocolate Chip Muffins.
My little one is now 12 weeks old– wow has time flown! My favorite time of the day with him is when he first gets up in the morning, which is generally between 5:30 and 6:30. We leave the bedroom to change his diaper and take his sleep sack off, then head to the living room to have a morning feed. He is always in the best mood after a long night’s rest.
When he is done eating, I put him in his swing, call my mom on Skype, and point the computer down at him. We call this “babysitting.” She watches him and talks to him while I go to the kitchen and make myself a coffee and grab a snack. Those of you with tiny babies know– feeding yourself often falls very low on your list of priorities. I am no longer taking the time to make myself veggie and egg white omelets, and I even save smoothie making for later on while he is napping. I want to grab something quick so I don’t miss all of his smiles and kicks– I know nap time isn’t too far off!
Although buying store bought cookies and muffins during this super hectic period is very tempting (and sometimes absolutely necessary- no judgements!), homemade options are always healthier and cheaper.
Benefits for Lactating Moms
These muffins are made with whole oats (gluten free, if you’re celiac or gluten sensitive) and almond flour. The combination of these two ingredients results in a much more nutrient packed (hello, fiber and protein!) muffin than one made of white flour. Whether you are breast or bottle feeding, it is so important to take care of yourself during this demanding period– your baby needs you to be healthy so you can take care of him to the best of your ability!
- Both almonds and oatmeal are known lactogenic foods (foods that increase milk supply).
- The additional fiber in oats and almonds helps with constipation after giving birth.
Benefits for Pregnancy
If you’re pregnant, these muffins can also make an easy-to-get down breakfast. While I was pregnant, sleeping an extra hour or two often topped my list of priorities, so having healthy food prepped was the only way I knew I was going to get the nutrition I needed to fuel my growing baby.
- The Vitamin E in almonds aids in healthy skin and hair growth, not only for mom, but for your growing baby.
- Almonds are high in calcium and folate, two vitamins essential to the healthy development of a fetus. Calcium is known to help reduce the risk of preeclampsia, and is essential for healthy bone and teeth development. Folate helps reduce the risk of neural tube defects and is important before and during pregnancy.
- Oatmeal is high in fiber and iron, boosting energy and maintaining health during pregnancy.
Oatmeal Banana Chocolate Chip Muffins
Prep Time: 15 Minutes
Cook Time: 22 Minutes
Total Time: 37 Minutes
Summary: Oatmeal and almonds replace white flour in these gluten free muffins to add essential nutrients for both expecting and new moms.
4 medium-large ripe bananas (about 620 g)
1/3 cup plain yogurt (sub SoDelicious Coconut Yogurt for Vegan option)
1/3 cup honey (sub maple syrup for Vegan option)
1 1/4 cup oatmeal, ground into flour (certified gluten free, if necessary) (115 g)
1/2 cup oatmeal (certified gluten free, if necessary) (55 g)
1/2 cup almond flour (50 g)
1 teaspoon baking soda
1 teaspoon sea salt
1/3 cup chocolate chips (+ a few to sprinkle on top!)
Preheat oven to 350 degrees F, and put muffin liners in a muffin tin.
Mash 3 bananas, and slice 1 banana into a bowl. Add the honey and yogurt, and mix together.
In another bowl, add ground oats (or oat flour), whole oats, almond flour, baking soda, and sea salt. Mix together well.
Add the banana mixture to the dry mixture, and fold the bananas in, until all the dry is incorporated.
Add chocolate chips, and lightly stir.
Completely fill each muffin liner if you want the muffins to have a raised muffin top. These muffins to not raise as much as a typical muffin recipe. Top with more chocolate chips, if desired!
Bake for 20-24 minutes (mine were perfect at 22 minutes).
This recipe first appeared on Vitamin Sunshine, a blog dedicated to sharing healthy, nutritious recipes for a vibrant lifestyle.
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About Michelle Miller
Michelle is an American expat, soaking up the sun in Kuala Lumpur, with her husband Alex and their adorable 8 week old son Xander. As an advocate for healthy eating, Michelle creates inventive, produce-heavy meals that are allergy friendly (peanut & soy free), gluten free, and mostly lactose free. Check out her amazing recipes on her blog, Vitamin Sunshine. If you’re a new mom looking for easy to make, nutrient filled recipes, this blog will have you hooked in no time!