Nourishing the gestational parent during the postpartum period is one of the most important ways to support their healing process. This easy fruit and veggie-packed muffin is such a good food to have on hand for a quick breakfast, late-night snack, eat during a feeding or to grab on the go. The raw nuts in the muffin are known as a galactagogue, a type of food that helps increase breastmilk, as well as, provides nourishment and promotes healing.
Ingredients:
2 cups grated, peeled apples
1 cup grated zucchini
1 1/2 cup grated, peeled carrots
1 1/2 cups grated peeled beets
6 eggs
1 1/2 cups oil (melted coconut, canola, vegetable, avocado, or extra-virgin olive oil)
2 teaspoons vanilla
2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 1/2 cups sugar or coconut sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1 cup chopped walnuts (optional)
Directions;
Preheat oven to 350 degrees Fahrenheit. Grease or line 2 muffin tins. (recipe makes around 24 regular sized muffins)
In a large bowl combine all of the grated fruits and vegetables.
In a small bowl combine the eggs, vanilla, and oil. Whisk until well combined.
In a medium bowl add all the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, salt and cinnamon.
Pour the liquid mixture into the grated fruits and vegetables, then mix until well combined. Slowly mix the dry ingredients with the wet ingredients until no dry mixture is visible. Add the nuts and raisins, if you wish.
Scoop the muffin batter into the muffin tins, filling them around 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean.
Store in a reusable container at room temperature for a few days or in the freezer for up to a month.
- Brielle Pedersen-Skene
*Recipe is from Fraiche Food Full Heart Cookbook by Jillian Harris and Tori Wesszer, with some slight changes.
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