“No More” Morning Sickness Muffins

Morning sickness is the worst – especially if you have it all day long. Many women struggle to keep anything down, which can lead to dehydration and nutrient loss. Not what you want in your first trimester. While I don’t claim to have a ‘miracle’ cure, these muffins might just help you out when the going gets tough.

The key ingredient here is ginger which research suggests can help ease nausea.

Other ingredients include:

Greek yogurt – provides protein to keep you feeling fuller for longer
Coconut water – replaces lost electrolytes and keeps you hydrated
Flaxseed meal – Soluble and insoluble fiber adds bulk to your poops and promotes regular bowel movements, easing pesky constipation
Chia Seeds – Soluble fiber and omega 3 fatty acids. Chia seeds can help to slow down the digestion of sugar, preventing blood sugar spikes
Eggs – the ultimate pregnancy superfood, containing protein, omega 3 fatty acids, Vitamin D and choline – all the good stuff you need for a healthy pregnancy

These muffins have a subtle, sweet taste. They’re slightly drier than a standard muffin to help with nausea and have added fiber to keep you feeling full.

Prep Time: 15 mins
Cook time:  20 mins
Serving: 12 muffins

Ingredients:

1 ½ cup all-purpose flour
½ cup plain greek yogurt
1/2 cup coconut water (if you don’t have: regular water will do)
1/3 cup olive oil
1/3 cup Flaxseed meal
¼ cup maple syrup
¼ cup coconut sugar
1 large egg
1 oz chopped candied ginger
¼ cup dried craisins (raisins also work!)
3 tbsp chia seeds
2 tsp ground ginger
1 ½ tsp vanilla extract
1/4 tsp salt
½ tsp baking powder
½ tsp baking soda  

Instructions

1. Preheat the oven to 350 degrees F/ 180 degrees C and grease muffin tin with butter or insert muffin liners
2. Add coconut water to a small bowl and add chia seeds, leave aside to soak for 10 minutes
3. Finely dice the candied ginger into small cubes and set aside  
4. Whisk the oil, coconut sugar, maple syrup, egg, yogurt, chia seed and vanilla extract into a bowl until a light paste consistency
5. In a separate bowl, mix the flour, baking powder, baking soda, salt, craisins, powdered and candied ginger and flaxseed meal in another bowl
6. Pour the wet ingredients into the dry and mix well with a large wooden spoon. Add another 2 tbsp water and mix
7. Spoon muffin mix into tin, leaving some space at the top for rising. Bake for 20 mins until a knife inserted comes out clean. Leave to cool for 5-10 mins before serving. Enjoy with a dash of salted butter.

Click here to view full nutrition facts label

Did you make this recipe? I would love to see it! Take a pic and share it on Instagram with the tag @nutritionbytamsin