Go Back

Carrot Oatmeal – Lactation Muffins

*Dairy-free, lactose-free and refined-sugar free.*

Servings 12


  • 1 ½ c sprouted wheat flour
  • ½ c organic milled flax
  • 1 c oats
  • 1 tbsp baking powder aluminum free
  • ½ tsp baking soda
  • ½ tsp celtic sea salt
  • 1 c coconut sugar
  • 1 tsp organic cinnamon
  • ½ tsp organic nutmeg
  • 2 tbsp Brewer’s/nutritional yeast optional*
  • 2 eggs free range
  • ½ c avocado oil
  • 1 ½ c vanilla almond yogourt
  • 1 tsp vanilla extract (optional)
  • 1 c organic carrot washed, peeled and grated
  • 1 c raw walnuts


  1. Preheat the oven to 350 degrees F.
  2. Sift together the flour, flax, oatmeal, baking powder, baking soda, salt, coconut sugar, cinnamon and nutmeg.
  3. Mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
  4. Stir in the carrots and the walnuts.
  5. Add the dry ingredients.
  6. Spoon into muffin cups.
  7. Bake for 22 minutes.

Recipe Notes

*Brewer’s yeast is recommended by lactation specialists as a way to increase milk supply. I did not add Brewer’s yeast to this recipe myself as I am intolerant to yeast. Plus, according to my research, Brewer’s yeast has a very bitter taste. Therefore, I am unsure of how it will taste in the muffins. Perhaps to test the addition of yeast, you could add 1 tbsp of yeast to half of the mixture and bake 2 separate batches.

*Adapted from http://www.food.com/recipe/oatmeal-carrot-muffins-184419