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Wednesday, June 8, 2016

Groaning Muffins Recipe - Perfect For Labor & Breastfeeding

I sit here writing from my rocking chair, just days away from my due date and waiting on my little guy to decide to make his grand appearance.

Waiting isn't easy. When they tell you that the last month of pregnancy is the LONGEST, believe them! It's a whole new game when you get to that point - you don't know when it's going to happen, you are usually the most uncomfortable you've been the entire pregnancy, and if you are especially lucky you may be experiencing "pregnancy insomnia." It's a lovely condition that convinces your brain that even though you were tired at 9pm, you really don't need to fall asleep before 5am.

So, as I sit here rocking away and passing the time I thought I would write a few blog posts sharing some of the things I've done to prepare for labor and delivery.

First off I wanted to share this recipe I found for Groaning Muffins. They say it's a great food to have on hand to give you long lasting energy during labor, a go-to snack while breastfeeding and something you can easily pull out of the freezer. The original recipe can be found at Nourishing Joy, but the recipe below is what I used based on ingredients I had on hand and pregnancy brain ;-)

Labor and Breastfeeding fuel


24 Regular Sized Muffins

3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon + cinnamon (I am notorious for adding extra cinnamon to everything!)
1 1/2 cups peeled, grated apple (about 1 very large apple or two small apples)
1/2 cup very finely chopped walnuts
1 large carrot, finely grated
1/4 cup finely chopped craisins (could sub with dates or raisins but I prefer craisins)
4 eggs
1 cup pumpkin puree
3/4 cup coconut oil, melted and cooled but still liquid (if you live in HI it's always liquid ;-) )
1/2 cup maple syrup
3/4 cup honey

Preheat oven to 350° and grease muffin tins.

Mix the dry ingredients together in a large bowl, then stir in the grated apple, nuts, carrots, and craisins. Then add in lightly beaten eggs, pumpkin, coconut oil, maple syrup and honey. Stir until mixed well.

The batter should be quite stiff and when you put it in the muffin tins it will be lumpy and thick (best done with two spoons). If it’s so stiff it’s unable to be mixed, however, stir in a bit of orange juice or milk. Bake until a skewer inserted in the middle comes out clean. Approximately 22-26 minutes for muffins.

I happened to be babysitting when I made them, and the little guy I was looking after FORCED me to share 2 ;-) So these muffins are mommy and toddler approved! The great thing about these muffins is that you can prepare them ahead of time and pop them in the freezer until go time, no worries of them spoiling before you go into labor, OR you can just enjoy them and make more if you've eaten them all before baby arrives!

Let me know if you tried them and how you liked them?

Dani the Fat Gurl Inside

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