two hands holding a lactation brownie up close over the tray of sliced brownies

Lactation Brownies

Evann Ryan

When you’re breastfeeding, snacks suddenly become a full-time job. You’re up at 3 a.m., baby finally dozes off, and your stomach is like, “Hi, remember me?” These high-protein vegan lactation brownies step in right there. They’re soft, fudgy, lightly sweet, and built around everyday ingredients that may support milk production like oats, flax, and soy.

At the same time, these healthy brownies are absolutely not just for nursing parents. Because they’re full of fibre, complex carbs, and healthy fats, they make a fantastic snack for literally anyone who wants a more nourishing treat—partners, older kids, and non-breastfeeding friends included. So, you can bake one pan and everyone wins.

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two hands holding a lactation brownie up close over the tray of sliced brownies

Why You’ll Love These High-Protein Vegan Lactation Brownies

These high-protein vegan lactation brownies check so many boxes:

  • Lactation-supportive ingredients. Oat flour, flax meal, and soy are all traditional go-tos for breastfeeding snacks. While nothing can guarantee more milk, these brownies fit beautifully into a nutrient-dense breastfeeding diet.
  • High-protein and satisfying. Between soy milk, and a scoop of chocolate protein powder, each brownie delivers a steady hit of plant protein.
  • Fibre-rich for steady energy. Yam, oat flour, flax, and walnuts create a slow-release carb situation, so you’re less likely to crash between feeds.
  • Healthy fats for hormone support. Flax and walnuts bring in omega-3s and monounsaturated fats, which can support overall hormone health and satiety.
  • Great for everyone, not just breastfeeding moms. These brownies make an amazing afternoon snack, post-workout bite, or dessert for the whole family.
  • Naturally dairy-free and egg-free. They’re vegan by design, so they work for mixed-diet households and anyone with dairy or egg allergies.
  • Minimal-effort baking. Boil (or microwave) the yam, blend, fold, bake. That’s it. No fancy equipment, no complicated steps.

What You Need To Make These High-Protein Vegan Lactation Brownies

You don’t need anything wild to make these high-protein vegan lactation brownies. However, each ingredient does play a specific role in texture, flavor, and nutrition:

  • Boiled and mashed yam – Adds moisture, natural sweetness, and a fudgy texture, plus beta-carotene and fibre.
  • Plain vegan yogurt – Brings moisture and healthy fats, while being low calorie.
  • Soy milk – Boosts protein and keeps the batter pourable. You can swap, but soy gives the best protein bump.
  • Coconut sugar – Gently sweet, with a caramel note and lower glycemic impact than refined white sugar.
  • Oat flour – Adds that classic “lactation cookie” vibe, extra fibre, and satisfying chew.
  • Chocolate vegan protein powder – Deepens the chocolate flavor and drives up the protein count.
  • Cacao powder – For rich, dark chocolate brownie energy.
  • Flax meal – A classic lactation-friendly ingredient, plus fibre and healthy fats to help keep you full.
  • Baking powder + salt + vanilla – For lift, balance, and flavor.
  • Walnuts (optional but recommended) – For crunch, omega-3s, and more healthy fats. They raise the calories and fat slightly but also make each brownie more satisfying.

Even if you’re not breastfeeding, these same ingredients make these brownies a smarter snack compared to standard brownies, because they bring more protein, fibre, and nutrient density to the table.

flax, cocoa powder, baking powder, soy milk, and chocolate protein powder in a glass mixing bowl

Ingredient Substitutions 

Because life is rarely “exactly by the recipe,” here’s how you can flex these high-protein vegan lactation brownies and still keep them functional:

  • Soy milk: Swap with oat, almond, or cashew milk if needed.
  • Vegan yogurt: Any plain, unsweetened vegan yogurt works. 
  • Coconut sugar: You can use brown sugar or cane sugar 1:1. 
  • Oat flour: Sub gluten-free all-purpose or regular AP four if you like.
  • Chocolate protein powder: Any vegan protein works—pea, soy, or a blend. I always use Vedge Nutrition. You can shop their proteins for 15% off using code: EVANNRYAN at checkout.
  • Cacao powder: Unsweetened cocoa powder is totally fine.
  • Flax meal: Chia seeds can step in for some of the flax, although they’ll add more texture. 
  • Walnuts: Swap with any nut or seed or leave them out entirely if you want a lower-fat, lower-calorie version.
  • The macros section below includes numbers with and without walnuts so you can decide.

Remember: if you’re using these to help support milk supply, your overall food intake, hydration, sleep, and stress management matter too. These brownies are a tool, not a magic pill.

chocolate batter in a square baking pan ready for the oven

Other High-Protein Vegan Dessert Recipes

Once you’ve got a pan of high-protein vegan lactation brownies in the fridge, it’s nice to pair them with other high-protein vegan dessert and snack recipes so you’re never scrambling for fuel. Here are a few that fit the vibe:

These all play nicely alongside your lactation brownies in a weekly snack rotation, whether you’re breastfeeding or just trying to hit your protein goals more consistently.

chocolate brownie on a wooden cutting board ready to be cut into slices
brownies on a wooden cutting board sliced into 12 squares

Recipe Card

  • Recipe: High-Protein Vegan Lactation Brownies
    Yield: 12 brownies (1 × 20 × 20 cm / 8 × 8 inch pan)
    Prep Time: ~15 minutes (including yam prep if microwaving)
    Cook Time: 15–18 minutes
    Total Time: ~30 minutes

Estimated Macros (per brownie, 1 of 12 – will vary slightly by brand):

Without walnuts:

  • Calories: ~130 kcal
  • Protein: ~5 g
  • Carbohydrates: ~23 g
  • Fat: ~3 g

With walnuts:

  • Calories: ~160 kcal
  • Protein: ~6 g
  • Carbohydrates: ~23 g
  • Fat: ~6 g

These numbers are based on soy milk, a typical chocolate vegan protein powder (about 25 g protein per scoop), and standard ingredient weights. They’re meant as a helpful guide, not a lab analysis.

Ingredients (Metric + Imperial)

Wet ingredients + sweetener

  • 1 cup boiled and mashed yam (about 200 g)
  • ½ cup plain vegan yogurt (about 120 g)
  • 1½ cups unsweetened soy milk (about 360 ml)
  • 1 teaspoon vanilla extract (about 5 ml)
  • ¾ cup coconut sugar (about 150 g)

Dry ingredients

Add-ins

  • ½ cup chopped walnuts, optional (about 60 g)

Equipment

  • Medium pot (for boiling yam) or microwave-safe bowl
  • Blender
  • Mixing bowl and spatula
  • 20 × 20 cm / 8 × 8 inch baking pan, lined with parchment

Instructions

  1. Prep your pan and oven.
    Preheat your oven to 350°F (175°C). Line a 20 × 20 cm / 8 × 8 inch baking pan with parchment paper, leaving some overhang for easy lifting later.
  2. Cook the yam: Stovetop: Peel and chop the yam into chunks. Add to a pot, cover with water, and boil for about 10–12 minutes, until very soft. Drain well. Microwave (faster): Peel and cube the yam, add to a microwave-safe bowl with a splash of water, cover, and microwave on high for 5–8 minutes until fork-tender. Drain any excess liquid.
  3. Blend the wet ingredients.
    Add the cooked yam (about 200 g) to a blender along with: ½ cup (120 g) vegan yogurt, 1½ cups (360 ml) soy milk, ¾ cup (150 g) coconut sugar, 1 teaspoon (5 ml) vanilla extract.
  4. Blend until completely smooth and creamy. The mixture should look like a thick chocolate-free custard at this point.
  5. Combine the dry ingredients.
    In a large mixing bowl, whisk together: ¾ cup (70 g) oat flour, 1 scoop (about 30 g) chocolate vegan protein powder, ⅓ cup (30 g) cacao or cocoa powder, ¼ cup (25 g) flax meal, 1 teaspoon (4 g) baking powder, ¼ teaspoon salt. 
  6. Fold wet into dry.
    Pour the blended yam mixture into the bowl with the dry ingredients. Gently fold with a spatula until just combined. The batter will be thick but pourable.
  7. If it seems too thick (more like dough than batter), add 1–2 tablespoons (15–30 ml) extra soy milk and stir again.
  8. Add the walnuts.
    Fold in the ½ cup (60 g) chopped walnuts, if using, until evenly distributed. This step can be skipped if you’re making the lower-fat version.
  9. Bake the lactation brownies.
    Pour the batter into your prepared pan and smooth it into an even layer. Bake at 350°F (175°C) for 15–18 minutes, or until the top looks set and a toothpick inserted near the center comes out with just a few moist crumbs (not wet batter).
  10. Cool, slice, and store.
    Let the brownies cool in the pan for at least 15–20 minutes. This helps them firm up. Then lift out using the parchment, transfer to a cutting board, and slice into 12 squares.
  11. Store in an airtight container in the fridge for up to 4–5 days, or freeze for up to 3 months.
  12. They’re delicious cold from the fridge, but you can also warm one slightly in the microwave for that fresh-baked feel.

Share Your Thoughts on These High-Protein Vegan Lactation Brownies

If you make these high-protein vegan lactation brownies, I’d truly love to know how they land for you. Did you keep the walnuts for extra crunch, or go walnut-free for a lighter snack? Did you stick with soy milk or try another plant milk?

Because your tweaks, questions, and experiences help other breastfeeding parents (and hungry snackers) feel more confident in the kitchen, please take a moment to leave a comment, share what worked for you, and—if you’re comfortable—mention how they fit into your breastfeeding routine or family snack rotation.

FAQ

Do these actually increase milk supply?

These high-protein vegan lactation brownies include ingredients like oat flour and flax, which are commonly used in lactation recipes and may support milk production for some people. However, no single food can guarantee an increase in supply. 

Can kids or partners eat these brownies?

Yes, absolutely. Despite the name, there’s nothing in these high-protein vegan lactation brownies that only breastfeeding parents can eat. 

Can I make these without soy?

You can. While soy milk and many soy vegan yogurts add extra protein, you can swap soy milk for oat, almond, or cashew milk and use any non-soy yogurt you like. 

How should I store and freeze these high-protein vegan lactation brownies?

Store your high-protein vegan lactation brownies in an airtight container in the fridge for 4–5 days. For longer storage, freeze them sliced and in a single layer, then transfer to a container or freezer bag and freeze for up to 3 months. 

sliced brownie squares on a white parchment covered baking sheet

How many lactation brownies should I eat per day?

There’s no strict rule here. In general, start with one to two high-protein vegan lactation brownies per day and see how you feel. If you have questions about milk supply or nutrition needs while breastfeeding, it’s wise to check in with a registered dietitian or lactation consultant for personalized guidance.

How can I increase the protein in these high-protein vegan lactation brownies even more?

If you’d like an extra boost, you can:

  • Add ½ scoop (about 15 g) more protein powder.
  • Use soy or pea-based yogurt for a higher protein base.
  • Sprinkle hemp seeds over the baked brownies just before serving.

Just keep in mind that additional protein powder will make the batter thicker, so you may need to add a splash more soy milk (15–30 ml) to keep the texture fudgy instead of dry.

Whenever you’re ready, you can tuck these high-protein vegan lactation brownies into your weekly meal prep. They’re there for the night feeds, the nap-time slump, and all the long, beautiful, exhausting moments in between—whether you’re breastfeeding or just craving a more nourishing brownie.

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