|LOVE to experiment with toppings!|
I LOVE that these oat muffies can be personalized with many different toppings, but what I love MORE than the toppings is that they can also double as lactation support muffins! Oats, dried fruit, flax, brewer's yeast... all of these boost milk supply!
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup homemade applesauce (sugar-free mom calls for 2 cups-- all I had left of Doodle Bug's applesauce was 1 1/4 cup)
- 1 mashed banana
- 1/4 cup packed brown sugar (husband is allergic to artificial sweeteners/ substitutes)
- 1/4 white sugar
- 2 Tablespoons softened butter
- 2 3/4 cups milk
- 5 cups oats
- 1/4 cup flax seed meal (we use the golden)
- 1 Tablespoon cinnamon
- 1 1/4 teaspoon All Spice
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1 Tablespoon Brewer's Yeast
- Preheat oven to 350.
- In a stand mixer (fitted with the paddle attachment), cream butter and white and brown sugar.
- Add eggs (one at a time), beat well after each egg
- Add vanilla, mashed banana, and applesauce and mix together
- In a large mixing bowl, stir together oats, brewer's yeast, flax, cinnamon, all spice, salt, and baking powder.
- Turn mixer on lowest speed and scoop (I use one of Doodle Bug's little cups) oat mixture into wet mixture. Mix only until all ingredients are incorporated.
- Pour milk into mixture and stir to combine.
- Spray muffin tins and fill 3/4 full (I use a large cookie scoop).
- Add toppings as desired and bake for 30 minutes or until inserted toothpick comes out clean.
For Doodle Bug and mom:
- (16) I added frozen blueberries and dried cranberries to the mixture
- (6) For a few of the muffins I added frozen blueberries and raspberries
- (3) Dark chocolate, walnut, and coconut (left over from German Chocolate Cake)
- (3) Dark Chocolate chunks on top with dried cranberries in the mixture
- (3) Peanut butter chips and walnuts added to the top