9 Tasty Vegan Snacks For Breastfeeding Moms

9 Tasty Vegan Snacks For Breastfeeding Moms

9 Tasty Vegan Snacks For Breastfeeding Moms

Breastfeeding is incredibly rewarding for you and your baby but can also be difficult at times, particularly in the beginning.

Whether you're breastfeeding or not, eating a healthy diet is a top responsibility for new moms.

While items on the market claim to miraculously enhance your milk supply, the best way to stay satiated, healthy, and energized is to consume more nutritional plant-based foods.

In this article, I will share some delicious snacks for breastfeeding moms.

Boobie Bites

1. Boobie Bites

Prep time: 25 minutes | Total time: 25 minutes | Servings: ~15 bites


  • Old fashioned oats: 2 cups ground
  • Smooth peanut butter: 1½ cups
  • Brewer's yeast: 1 serving
  • Flax seeds: ⅛ cup ground
  • Soaked medjule dates: 7
  • Bone broth protein powder: 1 scoop
  • Dark chocolate chips: ⅛ cup
  • Maple syrup: 2 tablespoons
  • Ground sunflower seeds: ⅛ cup
  • Dash of salt


  1. If necessary, de-pit the soaked dates and pulse them in a food processor until a sticky dough-like clump forms.
  2. In a mixing dish, combine all ingredients and stir well until everything is thoroughly combined, and little balls may be formed.
  3. Form your lactation balls into bite-sized balls and chill to set.

Pumpkin Lactation Muffins

2. Pumpkin Lactation Muffins

Prep time: 5 minutes | Cook time: 18 minutes | Total time: 23 minutes | Servings: 13 -18 Muffins


  • Whole wheat or oat flour: 1 cup
  • Brown sugar: ½ cup
  • Baking powder: 2 teaspoon
  • Baking soda: ¼ teaspoon
  • Vanilla extract: 1 teaspoon
  • Salt: ½ teaspoon
  • Ground golden flax seeds: ¼ cup
  • (Egg: 1 large) Vegan substitute: mix 1 tbsp of chia seeds with 3 tbsp of water and let sit for 5 minutes
  • Brewer's yeast: 2 tablespoons
  • Canned pumpkin puree: ¾ cup
  • Coconut milk: ¼ cup  (or any other plant-based milk)
  • Pumpkin pie spice: 2 teaspoons
  • Old-fashioned oats: 1 cup
  • Raisins, chopped dates, or vegan chocolate chips (optional): ½ cup
  • Canola oil: ¼ cup


  1. Preheat the oven to 375°F.
  2. Add the dry ingredients to a large mixing basin. Ingredients: flour, baking powder, salt, pumpkin pie spice, baking soda, brewer's yeast, and powdered flaxseed
  3. Combine the wet ingredients in a separate bowl. Oil, milk, pumpkin puree, vanilla, sugar, and egg are all used in this recipe.
  4. Separate the ingredients and then blend them.
  5. Finally, whisk in the raisins and oats to incorporate everything.
  6. Fill muffin tins to the brim with batter using a greased muffin pan or liners.
  7. Before baking, sprinkle raw oats on top of each muffin.
  8. 15-18 minutes in the oven or until a toothpick inserted in the center comes out clean.

No-Bake Pumpkin Lactation Treats

3. No-Bake Pumpkin Lactation Treats

Prep time: 15 minutes | Total time: 15 minutes | Servings: 18 – 24 treats


  • Old-fashioned oats: 2 cups
  • Flax seeds: ¼ cup ground or milled
  • Pitted and ground medjule dates: 4 soaked
  • Pumpkin butter: 2 cups (almond or peanut butter)
  • Pumpkin seeds (pepitas): ¼ cup
  • Pumpkin pie spice: ½ tablespoon
  • Maple syrup: ¼ cup (or another sweetener of choice)
  • Salt to taste


  1. In a food processor, coarsely crush dates and pumpkin seeds.
  2. Combine all ingredients in a large mixing basin or a stand mixer.
  3. Allow for flavour melding by refrigerating for a few hours.
  4. Using a melon baller, make equal-sized treats and roll them into balls.
  5. Place the balls on a prepared baking sheet and freeze until firm.
  6. Stack in an airtight container and keep refrigerated or frozen.

Strawberry Muffins

4. Strawberry Muffins

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 10 to 12 muffins


  • All-purpose flour: 1½ cups
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Sugar: ½ cup
  • Salt: ¼ teaspoon
  • Unsweetened dairy-free milk beverage: ½ cup
  • Olive oil: ⅓ cup
  • Lemon juice: ¼ cup
  • Fresh or frozen and thawed strawberries: 1 cup, sliced
  • Vanilla extract: 1 teaspoon


  1. Preheat the oven to 375°F (190°C) and grease 10 to 12 muffin tins, depending on how big you want them.
  2. Combine the dry ingredients (flour through salt) in a large mixing basin. Gently fold in the nondairy milk, lemon juice, oil, and vanilla extract, but don't overmix; a few lumps are OK!
  3. Fold in the strawberries, then spoon the batter into the muffin tins, filling them with about 34%.
  4. Place the packed muffin tins in the oven and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the muffins to cool in the pan for at least 10 minutes before removing them. I think Breastfeeding vegetarian moms will enjoy it.

Vegan Club Sandwich

5. Vegan Club Sandwich

Prep time: 35 minutes | Total time: 35 minutes | Servings: 4 sandwiches


  • White bread: 12 slices, toasted
  • Pickles: 4
  • Tomatoes: 5
  • Mustard: 3 tablespoons
  • Vegan mayonnaise: 4 tablespoons
  • Romaine hearts: 2
  • Agave syrup: 1.½ tablespoons (or maple syrup)
  • Tofurky: 1 package
  • Aubergine bacon: 8 – 16 slices


  1. You can prepare all the vegetables for the sandwich while the aubergine slices are baked in the oven. Tomatoes should be sliced, romaine hearts should be prepared, and agave syrup and mustard should be combined in a bowl.
  2. You may toast the white bread once the aubergine bacon is done and all other ingredients are ready. Top with romaine hearts, aubergine bacon, tomato slices and vegan mayonnaise.
  3. Spread part of your agave-mustard mixture on another toasted white bread, then top with romaine hearts, aubergine bacon (or Tofurky, if using), and more tomato slices.
  4. Finish with toasted white bread slices and a pickle on your Club Sandwich.

Paleo Vegan Lemon Poppy Seed Scones

6. Paleo Vegan Lemon Poppy Seed Scones

Prep time: 15 minutes | Cook time: 17 minutes | Total time: 37 minutes | Servings: 8 large scones


  • Ground flaxseeds: 2 tablespoons
  • Pure vanilla extract: 1 teaspoon
  • Algae oil: ½ cup
  • Lemon zest: 2 lemons
  • Lemon juice: 2 tablespoons
  • Pure maple syrup: ¾ cups
  • Superfine almond flour: 4 cups
  • Water: 6 tablespoons
  • Poppy seeds: 2 tablespoons
  • Baking powder: 2 teaspoons
  • Sea salt: ½ teaspoon
  • Arrowroot or tapioca flour: 1 cup


  • Coconut butter: ⅓ cup, melted (optional)


  1. Preheat oven to 375°F.
  2. Combine the flaxseeds and water in a small bowl to make flax “eggs.” Allow this mixture to thicken for 15 minutes. Stir once in a while. The consistency of the mixture should be similar to beaten eggs.
  3. Combine the flax “eggs,” algal oil, lemon zest, lemon juice, vanilla essence, and pure maple syrup in a mixing dish.
  4. Combine the remaining dry ingredients in a separate mixing bowl. Stir the dry ingredients into the liquid in a mixing bowl until a sticky dough forms.
  5. Form drop scones using the scone dough in a lightly oiled scone pan or on a baking sheet lined with parchment paper (you can make them any shape you would like).
  6. Bake for 14 to 22 minutes (depending on scone size) on the center rack of the oven until golden brown around the edges. Bake for 14 to 18 minutes if making drop scones. Bake for 20 to 22 minutes if using a scone pan.
  7. Allow 15 minutes for the scones to cool before removing them from the scone pan or baking sheet using a spatula.
  8. If creating the glaze, melt the coconut butter in a ramekin in the microwave or a heated oven. Serve scones with coconut butter drizzled on top.

Mango And Passion Fruit Cake

7. Mango And Passion Fruit Cake

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 8

Ingredients For The Cake

  • Dairy-free spread: 225g (8 oz)
  • Self-raising flour: 425g (15 oz)
  • Coconut milk: 400ml (14 oz) (at room temperature)
  • Finely grated zest only: 1 lime
  • Vanilla extract: 1 tablespoon
  • Caster sugar: 200 g
  • Bicarbonate of soda: 1 teaspoon
  • Baking powder: 2 teaspoons
  • Apple cider vinegar: 2 tablespoons

Ingredients For The Vegan Mango Curd

  • Large mango: 1 piece, peeled and cubed
  • Coconut milk: 400ml (14oz)
  • Agave syrup: 4 tablespoons
  • Arrowroot or corn flour: 3 tablespoons
  • Limes: 2, juiced

Ingredients For The Icing And Decoration

  • Dairy-free spread: 225g (8 oz)
  • Lime zest to decorate
  • Icing sugar: 450g (16 oz), sifted
  • Firm mango: 1 to decorate
  • Vanilla or coconut extract: 1 teaspoon
  • Strained passion fruit juice: 1 tablespoon

Ingredients For The Lime Syrup

  • Sugar: 120g (4 oz)
  • Water
  • Limes: 2, juiced


  1. Blitz all ingredients until smooth in a high-powered blender to make the mango curd. To taste, add extra agave syrup or lime juice as needed.
  2. Strain the pulp into a saucepan using a fine strainer and discard any particles.
  3. Cook, stirring constantly with a balloon whisk, over low heat until the curd thickens. Before transferring it to a jar, allow it to cool fully. Refrigerate the jar overnight after sealing it.
  4. Preheat the oven to 180°C.
  5. Line the bottoms of four 15cm (6 in) cake tins with baking paper and spray with cake release (or grease with vegan spread).
  6. Combine the coconut milk and vinegar in a mixing bowl and sit for ten minutes. In a mixing bowl, sift together the flour, baking powder, and bicarbonate of soda.
  7. In a food processor or blender, combine all ingredients until the mixture is perfectly smooth. To ensure that all ingredients are well incorporated, scrape the sides and bottom of the processor halfway through.
  8. Bake for 30-35 minutes, or until the cakes are springy to the touch and coming away from the sides of the tins, after dividing the batter amongst the prepared tins. A skewer should come out clean when placed in the center.
  9. Allow 10 minutes for the cakes to cool in the tins before carefully turning them out onto a wire rack to cool.
  10. Combine the lime juice and enough water in a measuring cup to form 120ml (½ cup) liquid. Add to a saucepan with the sugar and cook, stirring constantly, over low heat until the sugar melts and the mixture almost reaches a simmer.
  11. Place in a jar to chill (leftovers can be stored in the fridge for up to a week).
  12. Cover the cakes loosely with cling film after brushing a little syrup over them.
  13. Combine the vegan spread and icing sugar in the bowl of your stand mixer fitted with a paddle attachment.
  14. Mix on low to incorporate, then gradually raise the speed as the filtered passion fruit juice is added until the frosting is smooth.
  15. Fill a piping bag halfway with frosting and a basic round tip. Snip a small hole at the tip of a piping bag and fill it with mango curd.
  16. Sandwich the cakes together with the frosting and mango curd, enclosing the curd with a ring of frosting around the perimeter of the cakes.
  17. Using a side scraper, apply a thin layer of frosting to the top and sides of the cake and smooth it out. Preheat the oven to 350°F and place the cake in the freezer for 30 minutes.
  18. Apply a second layer of frosting on the cold cake and smooth it out as before.
  19. Using a potato peeler, remove ribbons from a ripe yet firm mango. Make a concentric circle out of the ribbons to mimic a budding rose.
  20. Sprinkle the cake with lime zest and decorate with a few edible flowers.

Heart-Shaped Churros Coated With Strawberry Sugar

7. Heart-Shaped Churros Coated With Strawberry Sugar

Prep time: 40 minutes | Cook time: 15 minutes | Total time: 55 minutes | Servings: 15 churro hearts

Ingredients For The Churros

  • Water: ½ cup
  • White sugar: 1 tablespoon  (make sure it's vegan!)
  • Salt: 1 pinch
  • Coconut oil: 1 tablespoon
  • All-purpose flour: 1 cup
  • Avocado oil (for frying)

Ingredients For The Sugar Coating And Chocolate Sauce

  • Strawberry powder: 1 tablespoon(ground freeze-dried strawberries)
  • Chocolate chips or baking chocolate: ¼ cup
  • Coconut oil: 1 teaspoon
  • White sugar: 2 tablespoons


  1. Heat the water, sugar, salt, and coconut oil together in a pot until the sugar has dissolved. Turn off the fire and stir in the flour. To blend, stir everything together. Allow it to cool until it is safe to touch.
  2. Fill a pastry bag with churro dough and a star tip. On parchment paper, pipe 5″ ropes and assemble two ropes for each heart.
  3. In a pot, heat just enough frying oil to allow the churros to swim; ensure there's enough room to prevent it from overflowing. Allow 3-4 minutes of cooking time or until golden and crispy.
  4. Combine the sugar and powdered strawberries on a deep plate for the sugar coating. Using the strawberry sugar, coat the churros.
  5. Melt the chocolate chips and coconut oil in a double boiler for the chocolate sauce. Serve alongside churros!

Sweet Potato Balls

8. Vegan Sweet Potato Balls

Prep time: 25 minutes | Cook time: 20 minutes | Total time: 45 minutes | Servings: 24-25 balls


  • Sweet potato: 175g, peeled and roughly chopped 
  • Caster sugar: 35g
  • Tapioca starch: 125g 
  • Avocado oil


  1. Steam the sweet potato for 15-20 minutes in a steamer over medium heat or until soft enough to cut with a cutlery knife. Using a potato masher or a fork, mash the sweet potato until smooth. Mix in the sugar, tapioca starch, and some salt and pepper using your hands. Mix thoroughly in 1-2 tablespoons of water until a malleable dough forms.
  2. Roll each piece of dough into a long sausage shape with a diameter of 2 cm. Cut each length of dough into 2cm pieces and roll each piece into a ball in the palm of your hand. Don't worry if they collapse; keep squishing until they form a ball.
  3. Fill a big, heavy-bottomed saucepan halfway with oil. Heat over medium heat until a cooking thermometer registers 120 degrees Celsius. Drop batches of the balls into the oil and fry for 2 minutes or until they float. Reduce the heat slightly once they've risen to the surface. Turn the balls in the oil with a slotted spoon every minute or so until they grow in size, about 3-4 minutes. Increase the heat to high and deep-fry until golden brown.
  4. Using a slotted spoon, transfer the balls to kitchen paper. Allow to drain and chill slightly before serving.

Strawberry Cheesecake

9. Strawberry Cheesecake

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour | Servings: 8 – 10 slices

Ingredients For The Crust

  • Salt: ⅛ teaspoon
  • Almonds: 1 cup
  • Cinnamon: 1 teaspoon
  • Soft Medjool dates: 98g

Ingredients For The White Cheesecake Filling

  • Coconut flour: 1 cup
  • Tapioca or cornstarch: 1 tablespoon
  • Light coconut milk: 1 can
  • Agave or maple syrup: 3 tablespoons
  • Lemon juice: 2 tablespoons
  • Apple cider vinegar: 1 tablespoon
  • Vanilla extract or flavouring: 1 teaspoon

Ingredients For The Strawberry Jam On Top

  • Fresh strawberries: 16oz  or around 3 cups frozen
  • Agave or maple syrup: 3 tablespoons
  • Vanilla extract: 1 teaspoon


  1. In a food processor, combine the crust ingredients (almonds, cinnamon, dates, and salt) and pulse until a sticky, crumbly dough forms.
  2. Press the almond-date mixture into a baking dish or pan to make a crust.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Whisk together the dry ingredients (coconut flour and tapioca starch or cornstarch) to make the vegan cheesecake filling. Whisk together the wet ingredients (coconut milk, agave, lemon juice, apple cider vinegar, and vanilla flavour) in a second bowl. Combine gently, then transfer to the baking dish/pan and spread on top of the crust.
  5. The mixture should be moist but not pourable; you must transfer it with a spoon.
  6. Preheat the oven to 350°F and bake the cheesecake for 55 minutes, or until the top becomes golden brown. Allow an additional 10 minutes in the oven if the cheesecake is too liquid.
  7. Make the strawberry jam first. In a saucepan over low/medium heat, combine the strawberries, vanilla flavouring, and agave, and cook until they have released their juices and are soft. Press down on the strawberries with a fork to speed up the process. It takes about ten minutes.
  8. Remove the cheesecake from the oven, cool it, and then top it with strawberry jam and extra sliced strawberries. Allow to set and cool in the fridge for a few hours before serving for the finest flavour. The cheesecake will be able to firm up even more due to this.


These 9 delectable vegan snacks for breastfeeding moms not only cater to the nutritional needs of both mother and baby but also promise a burst of flavour and energy.

Packed with essential nutrients, these plant-based treats offer a guilt-free indulgence that supports lactation and overall well-being.

Elevate your breastfeeding journey with these tasty options, ensuring you nourish yourself with wholesome, cruelty-free goodness.

Embrace the nourishing power of vegan snacks tailored for breastfeeding moms, making every bite a celebration of health, compassion, and delightful moments.

Discover the joy of snacking mindfully while savouring the benefits of a plant-based lifestyle. Cheers to happy and healthy breastfeeding!

I trust you enjoyed this article on the 9 Tasty Vegan Snacks For Breastfeeding Moms. Please stay tuned for more blog posts to come shortly. Take care!



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Ideas? Thoughts? Questions? Do you have any questions or ideas? I would love to hear from you. Please leave me your questions, experience, and remarks about this article on the 9 Tasty Vegan Snacks For Breastfeeding Moms in the comments section below. You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.


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