Breakfast Heart-Shaped Muffins

Breakfast Heart-Shaped Muffins

Fall in love with your breakfast with these delicious heart-shaped breakfast muffins. For those mornings that just call for a sweet, dairy-free breakfast! These muffins are great for breakfast (especially for a surprise breakfast in bed) or as snack, in the lunchbox or immediately post workout: you can have them almost anywhere!

Packed with delicious fruits like banana and blueberries, these muffin hearts are great for the heart. To sweeten these muffins and give them a warmer and richer taste, I used agave nectar, vanilla essence and cocoa powder and then added a little cinnamon for a touch of spice. For the best oat muffins, I used Flavahan’s organic jumbo oats.

To keep my breakfast heart-shaped muffins dairy free, I used my homemade almond milk which is completely free of any sugars or sweeteners. You can also make this recipe vegan by swapping our the eggs for avocado.

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For more sweet breakfast ideas, check out my gluten free and dairy free Oat Flour Cinnamon Pancakes, my sweet and citrusy Vegan Lemon Poppy Seed Pancakes, my refreshing and colourful Blue & Pink Chia Puddings and my Turmeric Spiced Latte Porridge for something a little more warm and hearty.

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Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 2 cups jumbo organic oats (from Flavahan's)
 1 banana
 3 handfuls blueberries
 4 eggs (make it vegan by adding avocado instead)
 3 spoons ground almonds
 3 spoons agave nectar (if you like it sweeter add more)
 1 tsp baking powder
 organic cocoa powder as much as you like
 ½ tsp vanilla essence (optional)
 cinnamon if you like a slight spiciness

Method
1

Mix all your ingredients in a mixing bowl

2

Dole out into a muffin tray (I used one with heart-shaped compartments!)

3

Place in the oven at 200C for 10 mins

4

Poke you knife in and check if the muffins are consistent. The oats by now will have softened from having been soaked in egg and will expand

5

Leave in the oven until you feel they're ready

Ingredients

Ingredients
 2 cups jumbo organic oats (from Flavahan's)
 1 banana
 3 handfuls blueberries
 4 eggs (make it vegan by adding avocado instead)
 3 spoons ground almonds
 3 spoons agave nectar (if you like it sweeter add more)
 1 tsp baking powder
 organic cocoa powder as much as you like
 ½ tsp vanilla essence (optional)
 cinnamon if you like a slight spiciness

Directions

Method
1

Mix all your ingredients in a mixing bowl

2

Dole out into a muffin tray (I used one with heart-shaped compartments!)

3

Place in the oven at 200C for 10 mins

4

Poke you knife in and check if the muffins are consistent. The oats by now will have softened from having been soaked in egg and will expand

5

Leave in the oven until you feel they're ready

Breakfast Heart-Shaped Muffins

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