So, in the midst of stocking up my freezer for baby number 2 (stocking up is putting it lightly, this poor appliance is fit to burst!) I decided to branch out a little on the muffin front.
I knew I needed something that would help with lactation for nursing Thing Two (why, hello raw oats and flax seed!), something I could sneak a veggie into for added nutrients (s’up zucchini!), and something with a little protein boost for a tired new mama (buckwheat, you’re so awesome!).
Behold, ‘New Mom’ Blueberry Zucchini Crumb Muffins!
I made up a batch of about 15 muffins from this recipe, double bagged and froze them – then I just reheated from frozen in the microwave or oven, and had myself a fairly low sugar, not too far from healthy, postpartum snacky treat! Yum!
2 cups all-purpose flour (I use unbleached)
½ cup cane sugar
1 tbsp baking powder
½ tsp salt
2 tbsp milled flax seed
1 cup blueberries (fresh or frozen)
1/2 large zucchini, grated
1 cup whole milk
1 tsp vanilla extract
2 medium eggs
4 Tbsp butter (½ stick)
1/4 cup buckwheat (for topping)
1/4 cup raw old fashioned rolled oats (for topping)
- Preheat oven to 400° F.
- Mix the flour, baking powder and salt.
- Heat butter in the microwave for 30 seconds at a time until it’s all melted. Set it aside at room temperature to cool, but don’t let it solidify again (it must be cool enough not to cook the eggs when added!)
- Beat the eggs in a new bowl and add in the sugar, milk and vanilla.
- Pour a small amount bit of melted butter into the egg-mixture at a time and stir, until both are properly mixed.Add the blueberries and grate zucchini to the dry mixture, immediately follow by the next step.
- Combine liquid ingredients with dry ones and mix for no more than 10-15 seconds (don’t over mix!)
- Gently pour batter into the a muffin pan and sprinkle pinches of the buckwheat and raw oats on top of each uncooked muffin, pressing topping in gently with a spoon.
- Bake immediately for 20-30 minutes, or until cooked through.