Protein Chocolate Chip Banana Muffins (Postpartum Series #1)
Postpartum/Milk Production Friendly
I am officially going back to work in a couple of weeks, so I am stocking up on protein, nutrient-rich foods for my freezer!
I didn’t make many recipes during pregnancy for my postpartum period. I am thankful to have family who helped me with food for the first month of my postpartum journey and left me with homemade food in the freezer so that we would be prepared when they left.
Now, I am adding some more food that I can easily heat up during my work hours so that I can make sure my milk production is up and I’m eating well.
This is the first of many postpartum recipes that I will be sharing! Follow along on Instagram if you’d like the video version.
Protein Chocolate Chip Banana Muffins
Calories: 205 kcal
Protein: 5g
Ingredients
6 very ripe bananas, mashed
4 eggs
4 cups oat flour
¾ cup date sugar (date flour)
½ cup Greek yogurt (or plain yogurt)
½ cup milk of choice
⅓ cup melted coconut oil or olive oil
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 tsp vanilla extract
½ tsp salt
1 cup dark chocolate chips
Instructions
Preheat oven to 350°F and grease your muffin pan with butter or oil.
Mash bananas in a large bowl.
Whisk in eggs, date sugar, yogurt, milk, oil, and vanilla.
Add oat flour, baking soda, baking powder, cinnamon, and salt.
Stir until just combined (batter should be thick but scoopable). Don’t whisk or over-mix.
Fold in chocolate chips.
Fill muffin cups about 3/4 full.
Bake 18–22 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool 10 minutes before removing.
Notes
I labeled and froze these muffins. Once I reheated them, they were just as soft as when I baked them!
You can add in other things like nuts, blueberries, dates, etc. Be creative!
Smart use of date sugar instead of refined sweeteners here. The oat flour base keeps everythign filling without that processed carb crash mid-shift. I've found that batch-prepping high-protein snacks like these actually changes how sustainable working motherhood feels, especially when pumping schedules get unpredictable.
Going back to work shifts everything and food stops being a fun project and turns into fuel you actually need to function. Freezer meals are less about being organized and more about protecting your energy when you’re stretched thin and still responsible for another human’s nourishment. I like how this frames food as support rather than control or optimization. A lot of postpartum burnout comes from acting like you’re supposed to do it all solo. This feels practical without being rigid and nourishing without turning into wellness theater. Sharing recipes like this is useful because it meets people where they actually are which is tired, busy, and trying to plan ahead before things get chaotic again. I will certainly get back to you on this if I am able to try this recipe out soon!