In one short week I will be delivering a new baby, and beginning the journey of breast feeding once again. If I remember anything from my first born it was that I was always, always hungry. Breast feeding mamas definitely need to eat a few extra calories to keep  the milk supply up and baby satisfied.

I got my burst of energy this week, so have been cooking up a storm. Today, was a ‘muffin festival’ in my kitchen as I made 3 different types of muffins to throw in my freezer for the upcoming weeks. Check out my healthy muffin recipes below!


Poppy Seed Muffin

2 C almond flour (blanched works best)
1 t baking powder
¼ t salt
2 T melted coconut oil
3 eggs
½ C coconut sugar
½ C almond milk (unsweetened)
¼ t vanilla extract
¼ C poppy seeds (grind in coffee grinder for better flavor)

Heat oven to 350 F. Place all ingredients (except for poppy seeds) into a bowl and mix together until the batter is smooth. Gently fold poppy seeds into batter and scoop into muffin tins.
You can use liners or just pour into a greased muffin tin. Bake for 20 minutes or until a toothpick can come out clean.

Blender Peanut Butter Muffins

2 medium ripe bananas
2 large eggs
1 cup natural organic peanut butter or almond butter
6 tablespoons honey (coconut sugar or maple syrup may be substituted)
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/2 cup dark chocolate chips


Preheat oven to 400F. Prepare muffin tin by spraying with coconut oil. Add all ingredients to the blender (except chocolate chips) and blend until smooth and creamy.
Add chocolate chips and stir in by hand. Scoop into muffin tin until 3/4 full.
Bake for 8 to 9 minutes, or until the tops are golden brown. Lasts at room temp for about 4 days, or in the freezer for up to 4 months.


Chocolate Banana Muffins


3 very ripe bananas
2 Tablespoons coconut oil
1/3 cup honey or maple syrup
1-2 Tablespoons coconut sugar
2 eggs
1 teaspoon vanilla extract
1 cup almond meal
3/4 c oats
1/3 cup cacao powder
1 teaspoon baking soda
1 teaspoon baking powder
Optional: Gluten-free Chocolate Chips or cacao nibs

Preheat oven to 350 degrees F. Line a muffin tin with liners or spray muffin tin with coconut oil spray.
Place peeled bananas in the bowl of a mixer. Beat until well mashed.
Add coconut oil, honey, coconut sugar, egg, and vanilla, and continue to beat on medium until well combined. Add almond meal, oats, cacao, baking soda, and baking powder and beat on low until well combined. Stir in ¼ cup of chocolate chips. Scoop batter into the prepared muffin liners. Sprinkle with remaining chocolate chips.
Bake 18 minutes, or until a toothpick comes out clean.