Today I’m 35 weeks pregnant, and I feel like I’m ready to pop. Each sneeze is a terrifying experiment in abdominal fortitude, and each bend at the hips is a foray into a world of discomfort. At night when I’m so tired I think I could just expire, this baby boy goes into hyper mode and kicks and stretches my insides until I’m sure the only relief is immediate delivery.
My chiropractor has been working wonders on my SPD, keeping me strong enough to endure long days of endless chores and raucous childcare without relying on any oral pain management. I whine about this pregnancy, but it’s certainly been more comfortable than my pregnancy with Margot. I’m able to complete all the tasks that need to be done, and with the help of my Sakura Bloom baby sling from my friend Sarah, I’m able to take Margot’s don’t-put-me-down phase in stride.
Speaking of Margot, she’s entered this exhausting new phase of sleep regression. It’s no fun waking up to her hysterical cries several times a night, but I’m grateful to have such great cuddling time with her and her favorite teddy bear. It’s also good conditioning for what’s around the corner with a newborn. I’m tired now, but I know I’ll be about 20 times more exhausted in a months time.
While Margot napped today (she still sleeps for a good 2-3 hours in the early afternoon, hallelujah!) I got to work on lactation sweets to promote a reliable milk supply in my first few weeks postpartum.
I baked 4 dozen oatmeal chocolate chip lactation cookies, and a dozen of these banana chocolate chip muffins. I used the leftover batter to make a small loaf of muffin bread, bagged it all up, and stored it in the freezer for quick snacks after Woody arrives. I’m already stocking the freezer with baked goods and crock-pot meals so when all of new-baby help is gone, and I’m left to juggle two kids and a household alone, I’ll be able to ease into the transition a little easier.
Isaac is going to the field for two weeks just before Woody’s due date, so it’s even more important that I get all this nesting and food prep done before he leaves. He’s leaving again in October, and January for similar Army training duties. A few weeks here, a month there — I’d take that over a deployment or a hardship tour any day.
Back to these lactation muffins. The active ingredients in lactation promoting foods is brewers yeast and flax seed meal. They’re available at your local grocery store near the vitamins or bulk foods, or at your local GNC. I probably should have subbed in low-glycemic sugar substitutes like agave nectar for the sugar called for in this recipe, but Margot only naps for a few hours, and I had back to back batches of cookies and muffins to complete in a short amount of time. Experimenting with substitutions is a leisurely endeavor reserved for lazy Saturday afternoons, I’ll get to it eventually, though.
Moist and sweet, these banana chocolate chip lactation muffins will be a go-to treat around here while I’m breastfeeding. They’ve got a decent amount of fiber that’s punctuated by semi-sweet chocolate morsels, edging out that health-food aftertaste.
- 4 ripe bananas
- ⅓ cup butter, softened
- 1 cup sugar
- 1 tsp vanilla
- 1 large egg
- 1½ cups whole wheat pastry flour
- 1 tsp salt
- 1 tsp baking soda
- 3 tbsp Brewers Yeast
- 3 tbsp Flax Seed meal
- ½ cup oats
- 1 cup semi-sweet chocolate chips (or dark chocolate chips)
- Pinch of cinnamon (optional)
- Preheat oven to 350F. Line muffin pan with paper muffin cups.
- In a large mixing bowl, mash ripe bananas. Mix in the softened butter until blended, then add the vanilla and egg. Mix until well incorporated.
- In a separate, large mixing bowl, combine flour, salt, baking soda, Brewer's Yeast and Flax Seed meal until blended.
- Slowly add dry ingredients into banana mixture. Stir in oats, and chocolate chips and mix well.
- Fill muffin cups with batter until ¾ full. Bake 25-30 minutes until toothpick inserted in the center of muffin comes out clean.
- Allow to cool for 5 minutes, and enjoy!
Store these muffins in an airtight container in the freezer, and pull out muffins on an as-needed basis for longer shelf life. Pop a muffin into the microwave for a minute, and enjoy a 'fresh' muffin.