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Banana Almond Chocolate Chip Lactation Mini Muffins

by Shelley Rahim
Banana Almond Chocolate Chip Lactation Mini Muffins Recipe

About This Banana Almond Chocolate Chip Lactation Mini Muffins Recipe

I’ve been baking this Banana Almond Chocolate Chip Lactation Mini Muffins recipe and feeding them to mamas for over a decade now. Over the years this recipe has evolved as I learn more about the nutritional needs of postpartum mothers. I just keep revising them, making them healthier while striving to retain that “Yum!” factor. The one thing that hasn’t changed over the years is the joy that mamas feel when eating them!

Have A Snacking Plan

Breastfeeding requires 300-500 more calories per day than the third trimester of pregnancy! But this is just a number. A more reliable indicator is your hunger!

Breastfeeding mothers are hungry 24/7!

That’s because their body is working hard to grow a human being, which is metabolically equivalent to running seven miles per day. This level of hunger deserves a PLAN. That’s why I created the 40-day Postpartum Snacking Plan for my clients.

New Mother Caregiving’s Postpartum Snacking Plan

👉 Postpartum Mothers Consume👈

9-12 Mini lactation Muffins per day

4 Brainy Bites per day (recipe coming in November 2022)



  1. family or caregiver makes 3 batches of my Lactation Mini-Muffins per week…OR…make large batches during pregnancy and freeze.
  2. Make a double batch of my Brainy Bites during pregnancy and freeze them.

Method for Nourishing Postpartum Mothers:

  1. Plan to have a “snacking plate” on your bedside table 24/7.
  2. MORNING: serve the snacking plate; put 3-4 mini-lactation muffins and 2 warm Brainy Bites on the plate and place it on the bedside table
  3. AFTERNOON: Refill the snacking plate with 3-4 muffins and 2 warm Brainy Bites.
  4. EVENING: refill the snacking plate with 3-4 mini lactation muffins and 2 warm Brainy Bites.

This way, whenever hunger strikes, a healthy snack is just an arm’s reach away!

Healthy Lactation Muffins   +    LOVE     =     “Love-Muffins.”

Let me explain….According to Ayurveda, and most eastern philosophies, there is an interconnectedness between the physical, emotional, mental and spiritual/energetic bodies in every human being. What we do to one of these bodies affects the other, for better or for worse. During a new mother’s postpartum Sacred Window (first 42 days after birth) this concept is heightened because of the birthing process. Her physical, emotional, mental and energetic/spiritual bodies are very open, raw and vulnerable. From the moment she gives birth, through those six weeks to follow (called the Sacred Window in Ayurveda) the mother is undergoing a complete transformation and rebirth of each of these bodies. She is exceptionally aware of the almost surreal rawness and vulnerability she is experiencing, and acutely in tune with the impact each of these bodies have on each other, and ultimately on her baby. This is why it is so crucial that postpartum mothers receive exquisite care, allowing her to feel loved, nurtured, properly fed and to rest. The love that she receives from her caregiver nourishes and “feeds” each of her bodies, enabling her to heal, rejuvenate and provide more love to her baby. Banana-Almond Chocolate Chip Lactation Muffins made with love and intention have the power to permeate each of the mother’s bodies and uplift her soul!

Ingredient Notes

How can a muffin support healing and lactation?

Physical body

These muffins contain ingredients that support healthy tissue regeneration, soothe the nervous system, encourage milk production, and much more. See below for full nutritional benefits. More importantly, there’s a biological response to being fed nourishing food made with love. The nervous system down-regulates, beneficial hormones are released, her digestive system is optimized, enabling the nutrients to be absorbed, and so more!

Emotional body

These muffins taste amazing! Slightly sweet, moist and healthy. She just feels happy eating them. And when the mama feels happy, this pleasurable experience releases beneficial hormones such as oxytocin, endorphins, serotonin and dopamine. These hormones support the down-regulation of the mother’s nervous system, which is important for milk production and for the let-down response to kick in. The release of these hormones also support the production of prolactin, which is responsible for producing breastmilk. The more pleasure a new mother can experience, the more relaxed her nervous system will become and the better able she is to heal and produce milk. Not to mention, with the sudden shift of hormones in her body, she is susceptible to postpartum depression (PPD). These little love muffins are a PPD preventer!

“The physiological properties of food affect mood by way of neurotransmitters (Markus et al., 1998) and endocrine responses (Dallman et al,. 2003). Intake of food items has been shown to decrease feelings of helplessness, depression, loss of control and distress and increase feelings of joy.” (Oliver et al., 2000) (Macht and Dettmer, 2006)

“Sweet food has been shown to reduce stress and sensitivity to pain” (5) (Smith et al., 1990; Harrison et al., 2012) Maybe this is why breastmilk is so sweet, to reduce the pain and stress inflicted on the baby from the birth process. I always say, “Whatever the baby needs, the mother needs.” So, these muffins offer the sweetness to help lift the mother’s mood, reduce her stress and offer a tiny bit of pain relief as she recovers from the birth process.

Muffins are comfort food. Comfort food has the ability to reduce feelings of isolation and loneliness because of the connection with the relationship of the person who made the food. Postpartum time can feel very isolating, but, when someone makes these muffins and brings them to the mother, she feels comforted, loved and and a close connection to the one who made them for her. Ultimately, these muffins not only support the mother’s healing process, and help to create healthy breastmilk, they facilitate a lovely relationship bonds between the person who made them and receiver. The love and gratitude she feels is ingested with each bite and thereby, this love goes into her cells, and then passes through her breastmilk into her baby’s body.

While it is important to know the nutritional benefits of these muffins, of which I will explain, it is equally important to understand the emotional and energetic benefits of these love-muffins, and how baking them with love and intention is healing for her and her baby.

Energetic/Spiritual body

Energetically, the process of birth shakes things up! Psychically, moms feel a sense of separation from what was known and understood, while also being suddenly catapulted into a void of uncertainty. Giving birth powerfully peels away layer upon layer of energy held in the energetic systems of body, mind and emotions. She is no longer who she was before giving birth, but has not yet arrived at who she is becoming as a mother. She is in the void. The place of in-between. Energetically or spiritually she is raw and open. It takes time, and being cared for, to become grounded again after giving birth. Being fed nourishing meals and snacks does just that, grounds her. These muffins will help to anchor her into her mothering body and give her the confidence to parent her child.

“The fragrant muffins in a sterile hospital setting awakened and nourished my body on many levels. The decadent taste enlivened my taste buds after going for hours without food. This awakening sent a message through my body that gave me the confidence to feel like, “I got this!”    —Sarah W. 

Nutritional Benefits of Banana Almond Chocolate Chip Lactation Mini Muffins

Almond Flour

• Almonds provide healthy fats including Omega 3 fatty acids which stimulate hormones for breastfeeding
• Contains magnesium, copper, manganese, calcium and B vitamins all of which calm the nerves helping to reduce anxiety and depression
• Good source of protein (24 almonds = 5.6g protein)
• Supports regularity of bowel movements
• Contains calcium + phosphorus which protects bone health for mom and helps build’s baby’s bones
• Contains vitamin E, iron and zinc
• In Ayurveda, almonds are vata-pacifying and support all seven dhatus (tissues), especially known to be regenerative to reproductive tissue


• Potassium helps moms maintain fluid levels
• Fiber for healthy bowel movements
• Contains prebiotics for a healthy gut
• Contains the amino acid, tryptophan, essential for the production on the nerve transmitting chemical called serotonin. Serotonin helps regulate mood, sleep, memory…reducing mama’s chances of postpartum depression.


• A good, healthy animal fat which is essential for high quality breastmilk.
• Growing babies demand high levels of fat to grow properly
• Good quality fats are needed to develop the baby’s brain and immune systems 


• Contains protein and choline, both of which help to build cell membranes essential in regenerating cells after birth. Choline is essential for both the mother and baby’s brain development.

Chocolate Chips + Maple Syrup

• This is the JOY factor!
• Chocolate supports the release of oxytocin, serotonin and endorphins

Ingredient Notes + Tips

  • Almond flour–Make sure to use blanched almond flour, not almond meal. Almond meal is made with the skins retained, which are more difficult to digest
Difference between blanched almond meal and almond meal
  • White flour–I use unbleached, organic four when possible. You can also use whole wheat flour, which is definitely healthier. However, the wheat flour somehow robs the muffins of the beautiful sweetness the bananas provide. 
Ripe bananas are best for making Banana Almond Chocolate Chip Lactation Mini Muffins
  • Vegan options– You can replace the butter with equal amounts of coconut oil, and replace the eggs with flax eggs. To replace the two eggs, mix two tablespoon ground flaxseed meal with six tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.
  • Chocolate Chips–I like mini chocolate chips because they seem to create the right balance of flavor. But you can use any size chocolate chip you’d like!
  • Slivered Almonds– if you don’t have them, just chop up some almonds and sprinkle them on top, or omit the nut topping all together!
  • If you make these muffins in a standard-sized standard size muffin tin, I would increase the baking time to 22-24 minutes (or until a toothpick inserted into the middle comes out clean and they are browned around the edges)

Steps To Making Banana-Almond Chocolate Chip Lactation Mini-Muffins

Here’s a quick overview of the steps to make these muffins. For full ingredients and instructions, scroll down to see the recipe.

1. Combine the dry ingredients.

Dry ingredients in Banana Almond Chocolate Chip Lactation Mini Muffins

2. Combine the wet ingredients.

Wet ingredients in Banana Almond Chocolate Chip Lactation Mini Muffins

3. Stir the wet ingredients into the dry ingredients, gently.

Muffin batter

4. Stir in chocolate chips

Chocolate chips in muffin batter

5. Fill the greased muffin tin with the batter (about 1.5 TBS per muffin)

Mini muffin tin for baking Banana Almond Chocolate Chip Lactation Mini Muffins

6. Gently press slivered almonds on top.

Mini Muffin Tin

7. Bake for 16-18 minutes until golden on edges and toothpick comes out clean.

Baking Banana Almond Chocolate Chip Lactation Mini Muffins

Questions You May Have

How long will these muffins stay fresh?
Up to 5 days on the counter, covered. Up to 7 days in the fridge

Can I freeze them?
Yes! They freeze well and will last up to 2 months in the freezer. You can make a double batch during the last weeks of your pregnancy, freeze them, and have them on hand for your postpartum time.

If other members of my family eat them, will they lactate?
Hahaha! Nope.

Final product of Banana Almond Chocolate Chip Lactation Mini Muffins

Banana Almond Chocolate Chip Lactation Mini Muffins

Rating: 3.9/5
( 12 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • Dry ingredients:
  • 1 ½ C almond flour
  • 1 C + 3 Tbsp white flour (can use sprouted wheat or gluten-free flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • Wet Ingredients:
  • 3 eggs
  • 1/3 C butter, softened
  • 1/2 C maple syrup
  • 3-4 overripe bananas (about 1.5 cups mashed)
  • 1TBS almond extract
  • 1 C mini chocolate chips
  • ¾ C sliced almonds (optional)


  1. Preheat oven to 350. Rub a mini-muffin tin with butter (or spray with cooking spray). Be sure to grease the surface of the pan as well.
  2. Mash the bananas on a plate with a fork or potato masher.
  3. In a medium sized bowl, combine the dry ingredients until thoroughly mixed.
  4. In a separate bowl, beat the melted butter (making sure it’s not hot or it will cook the eggs), eggs, bananas and maple syrup with an electric mixer on medium-high speed until it looks creamy, about 1-2 minutes.
  5. Stir in the almond extract.
  6. Stir the wet ingredients into the dry ingredients, slowly by hand. Be careful not to overmix the batter. 
  7. Stir in the chocolate chips.
  8. Spoon, put about 1.5 TBS of batter in each muffin cup, or to the top of each muffin cup.
  9. Gently press a few sliced almonds on top of each muffin, 
  10. Bake for 16-18  minutes, or until you see them getting nice and golden on the edges and a toothpick inserted in the center comes out clean.
  11. Let the muffins cool in the muffin tin for about 5  minutes. 


If using a regular size muffin-tin, bake them for 22-24 minutes.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @NewMotherCaregiving

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Keimi July 14, 2022 - 6:06 pm

what is the best way to freeze and reheat these?

Shelley Rahim July 21, 2022 - 3:01 am

Hi! I put them in a gallon-sized zip lock bag to freeze them. Make sure they are totally cooled down to room temp and not touching too much when your freeze them or they will clump together. Also, if you use muffin tin liners, be sure to remove them before freezing or serving to the mother! They don’t really need to be reheated, just broght to room temperature. They only take about an hour to fully defrost.

Shelley Rahim October 22, 2022 - 9:08 pm

Let them come to room temp, then put them in gallon sized zip lock bags. When freezing, try to lay the bag flat so the muffins have a little space between each other. This will prevent them from freezing in one big clump. Once they are frozen, the can touch and you don’t need to be so careful about it.

Jami October 15, 2022 - 2:21 pm

There’s some problems in the instructions for this. It mentions whole milk or almond milk there’s no milk listed. It also has some errors in the measurements of flouer in the instructions for standard size muffin cups

Shelley Rahim October 22, 2022 - 9:07 pm

Thank you! I fixed it. I’ve changed this recipe so many times that I forget to update the blog post description. I would just use the same measurements for standard size muffin cups.

Cindy October 17, 2022 - 8:48 pm

Can I substitute white flour? Of yes, What choice and measurements?

Shelley Rahim October 22, 2022 - 9:05 pm

Yes, sometimes I use sprouted wheat flour or high-protein whole wheat flour. You can also use Gluten Free flour. Just use the same measurements.


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