Tuesday, September 16, 2014

Jessica's Perfect Muffin

Once you taste these muffins and review the spectacular ingredient list you'll agree that my friend Jessica is a culinary genius. After delivering her son Bowen she set out on a mission to create a delicious, nutrient packed lactation muffin - in doing so she also discovered a new baking talent! "More milk" cookies and muffins help increase nursing supply and include a trifecta of critical ingredients - oats, flaxseed and brewer's yeast. Jessica took this even further to make a high protein, fiber and gluten free recipe - THEY ARE DELICIOUS!!! During my pregnancy I've been eating on average 2 a day (sometimes more). However, this recipe isn't just for nursing moms - EVERYONE can benefit from these amazing ingredients. I don't think I have EVER seen a recipe when every single ingredient is recommended by Dr. Oz: 

  • Chia seeds: omega-3s, balance blood sugar, energy, anti-oxidants, allow you to bake with less fat, fiber, calcium
  • Almond meal: gluten free, high in protein, low in carbs and sugars, folic acid, Vitamin B, anti-oxidants
  • Flaxseed: omega-3s, contains lignans which reduce the risk of breast cancer in women and prostate cancer in by by altering the way your body metabolizes estrogens, FIBER!!!
  • Oats: cholesterol reducing dietary fiber, control blood glucose levels, cancer reducing phytochemicals, help reduce hypertension
  • Brewer's yeast: rich supply of protein, B-complex vitamins and minerals especially chromium and selenium
  • Coconut oil: energy boost, lauric acid which can help stave off infections, improve blood cholesterol, and weight loss
  • Cranberries: high in antioxidants which fight cancer, fight heart disease, anti-inflammatory properties
  • Cinnamon: lower cholesterol, cancer prevention, anti-bacterial, blood sugar regulation
  • Vanilla: anti-oxidant, liver protective abilities and anti-inflammatory
I plan to include one with Olivia's preschool lunches and am thrilled that she gobbles them up just like I do. I wish I was a better photographer because they deserve a better picture! 



Jessica's Cranberry Muffins

  • ¾ cup almond flour/ meal 
  • ¼ cup ground flaxseed 
  • 1/8 cup Chia seeds (I buy in bulk at Costco - Trader Joe's is another great option)
  • 2 tsp brewers yeast (I bought mine at Whole Foods)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups old-fashioned oats (not instant)
  • 1 tsp cinnamon
  • 2 eggs
  • 1 cup juice (I prefer a combo of fresh squeezed pineapple and apple)
  • ½ cup all-fruit preserves (check out my low sugar strawberry spread recipe here)
  • 1/3 cup melted coconut oil (Costco is the best!) 
  • 2 tsp vanilla extract 
  • ½ cup fresh or frozen cranberries (I buy organic at Whole Foods)
  • ½ cup dried cranberries (we love the organic dried cranberries at Trader Joe's - Olivia calls them "big raisins" because they're so plump and juicy)

Wisk all the dry ingredients through the oats together in one bowl. Mix all the wet ingredients through the vanilla in another bowl.  Combine the dry and the wet ingredients and then add cranberries (frozen cranberries and liquid coconut oil DO NOT mix - turn into weird yogurt covered craisin looking things. This happened to me once when I didn't follow the recipe precisely…) Fill muffin cups 3/4 full - they rise a little but not like regular muffins. Bake 375 for about 15 minutes.  

ENJOY!!! (don't feel bad about eating more than one because they're so good for you!!)