a basket of muffins to support postpartum recovery

Postpartum Nutrition: Amaranth and Oat Muffins

Dairy-Free

Gluten-Free

Nut-Free

Vegetarian

Created to support new mothers' health and well-being, these nutrient-dense muffins are ideal for prepping ahead and freezing.

By Kate Morgan | Experience Life

Makes12 servings
Prep Time10 minutes
Cook Time18 - 20 minutes

Ingredients
Directions

Ingredients

½ cup amaranth flour
1 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. ground cinnamon
¼ tsp. ground cardamom
1 mashed banana
1 tsp. vanilla extract
½ cup oat milk
¼ cup melted butter
2 tbs. pure maple syrup
1 egg
¼ cup chocolate chips (optional)

Directions

STEP 1

Preheat oven to 350 degrees F and grease a 12-cup muffin tin.

STEP 2

Mix the dry ingredients together in a medium bowl. In a separate, larger bowl, mix the banana, vanilla, oat milk, melted butter, maple syrup, and egg.

STEP 3

Add the dry ingredients and mix until just combined. Fold in the chocolate chips, if desired.

STEP 4

Spoon the batter into the prepared muffin tin.

STEP 5

Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Serve warm with your favorite nut butter.

Nutritional information

Pregnancy prep: These muffins will keep for months in the freezer. Double the batch and thaw them in the toaster oven one (or two!) at a time.

Essential elements:

Amaranth may help stimulate milk production and reduce postpartum hair loss.
Oats are a galactagogue food loaded with calcium, iron, and other minerals.
Bananas contain magnesium, which may help relieve postpartum depression, and vitamin B6, which supports energy production in the body.

For more nourishing food to help aid with postpartum healing and lactation, see “5 Meals for Postpartum Parents.”

Photography by: Terry Brennan; Food Styling: Betsy Nelson

By Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.