Breaky Muffins

Looking for a savoury snack or quick breakfast idea? Then these simple savoury muffins may be your new goto.
Hux even had some for lunch yesterday and absolutely loved it!

I’m very much a sweeter kinda breaky gal so I have been looking at adding more savoury foods into my mornings and these are definitely a winner. I hope you like them just as much as we do.

Don’t forget to tag me if you end up making them, I would love to see your creations.

Breaky Muffins

  • Servings: 9
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  • 1 cup of buckwheat flour
  • 1 cup of almond meal
  •  2 tsp of baking powder
  • Salt and pepper
  •  1 tbsp each of dried oregano, rosemary and fresh parsley
  •  1 carrot grated
  •  1 zucchini grated
  •  2 eggs
  •  1 cup of almond milk
  •  1 tbsp of nutritional yeast or sprinkle of goats feta
  •  Handful of olives or sundried tomatoes
  •  Pumpkin seeds

Pre heat oven to 180°C and prep a silicon muffin tray
In a large bowl add all dry ingredients and mix together
In a seperate bowl add in all other ingredients whisking to combine. Add this to your dry ingredients and give it a really good mix.
Pour mixture into muffin moulds and top with pumpkin seeds, bake for 20- 25 mins or until brown and cooked through
Let cool in tray before putting in a airtight container and enjoy

Baked Berry Oats

Yumm!! This is one of my absolute fav recipes for breakfast. Super healthy, incredibly filling and so delicious that it will be a winner in your household too.

Oats are such a nourishing option when it comes to breakfast. A source of carbs and protein, as well as being low GI (which means no crazy buzz with the crash afterwards). To make oats a little more glamorous I have packed this recipe full of sweet berries, nuts and seeds.

I like to make these on a Sunday so I have breakfast sorted for the next few days. Alternatively you can halve the recipe so you can still mix up your breakfasts with other recipes or if you have a family than this will feed you all without having to make sperate breakies (winning!!)

I like to top mine with coconut yoghurt, extra nut butter and some fresh berries but feel free to mix it up either with greek yoghurt or even ice cream for a dessert option.

Baked Berry Oats

  • Servings: 4
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  • 2 cups of rolled oats
  • 2 tbsp of chia seeds
  • 2 tbsp of linseeds
  • 2 tbsp of pumpkin seeds
  • 1/2 tsp of ground cinnamon
  • 1/2 cup of coconut flakes
  • 1/4 cup of crushed walnuts
  • 1/4 tsp of vanilla extract
  • 2 tbsp of honey or maple syrup
  • 1 tbsp of almond or peanut butter (optional but totally worth it)
  • 1 cup of coconut or almond milk
  • 1 cup of frozen berries


Pre heat your oven to 180 degrees C.

In a large bowl combine all your dry ingredients. Mix well.

Now add in your wet ingredients stirring to make sure the mixture is well combined and spread through evenly.

Divide mixture into 4 seperate oven proof dishes (I used a small quiche dish) or one large oven proof bowl.

Place in oven and bake for 20-25 mins or until top is golden.

To serve top with either coconut or greek yoghurt.

Chocolate Mousse Cups

Have you ever thrown a whole lot of ingredients together and ended up creating the most epic raw treat ever? Well that is exactly what happened here.

I love chocolate mousse and since I became intolerant to dairy I have really missed it. So I thought I would test myself and see if I could make a gluten and dairy free version that tasted incredible and was full of amazing health benefits.

These are amazing for a afternoon snack, dessert or for a gathering with friends.

I like to keep mine in the freezer and take out 5 minutes before I want to eat it so it has time to soften slightly to give you that velvety mousse texture however, I am also known to be impatient and eat it straight from the freezer.

Chocolate Mousse Cups

  • Servings: 12
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  • 1 cup of pitted dates
  • 1/4 cup of boiling water
  • 1/4 cup of melted coconut oil
  • 1 cup of coconut flour
  • Pinch of Himalayan salt

Chocolate Mousse:

  • 1/2 cup of cashew nuts (best soaked for a few hours)
  • 1 can of full fat coconut milk
  • 1/4 tsp of vanilla extract
  • 1 tbsp of maple syrup
  • 3 tbsp of melted coconut oil
  • 1/2 cup of raw cacao powder
  • Pinch of Himalayan salt


  1. Grease a small silicon muffin mould
  2. To make the base add dates, boiled water and vanilla extract to a blender and let sit for 5 minutes.
  3. Once soaked blitz to make a date paste. Add in the coconut flour, 1/4 cup of coconut oil, salt and blend together.
  4. Once combined press into the base of each mould around 1 cm high. Once done place in freezer.
  5. While this sets make the mousse by adding all mousse ingredients into the blender and blitz until it has become a smooth chocolate custard like texture. 
  6. Pour mixture into each of the moulds. 
  7. Top with cacao nibs, hemp seeds or what ever your heart desires.
  8. Pop back into the freezer for 2 hours to set.
  9. Once set you can remove from the moulds and store in a airtight container in the freezer.

Choc Peanut butter Blissballs

One of the best combos in the world, Chocolate and PB. As you all know I am a huge fan of healthy snacks and blissballs is one of the most versatile when it comes to flavour combinations.

Each week I try to make them different and this week I felt like something a little more indulgent but still full of healthy ingredients. The healthy fats from the nuts and coconut means that one of these little flavour bombs will satisfy even the richest craving.

The added benefit of raw cacao powder gives these treats a decadent chocolate hit and because of the processing of the beans it is jam packed with antioxidants and nutrients to help you feeling energised and happy.

Who would have thought a little blissball could be so good for you.

I would love to see you recreations, simply tag blissfulhealth_ on instagram so I can show you some love and see your yummy treats.

Chocolate and Peanut butter Blissballs

  • Servings: 12
  • Print


  • 1 cup of pitted dates
  • 1/4 cup of boiling water
  • 1/4 tsp of vanilla extract
  • 1/2 cup of almonds
  • 3 tbsp of raw cacao powder
  • 2-3 tbsp of natural peanut butter
  • 1 cup of dessicated coconut
  • Pinch of himlayan salt
  • Crushed peanuts to roll

In a blender blitz the almonds to form a chunky powder and set aside.

Now add in your dates, boiled water and vanilla extract to the blender and let sit for 3 mins to soften.

Now add in all other ingredients as well as the almonds and blitz together to form a slightly sticky dough but not too wet.

Roll into balls and then roll in the crushed peanuts. 

Store in a airtight container in the fridge for up to a week.

Chocolate + PB Brownie Bites

What do you do when you are craving a chocolate brownie but you are also trying to be #healthy? You make these fudgy bites of course. The perfect chocolate hit without the guilt..Yep that is right, these bad boys are gluten free, dairy free and sugar free!!

Sweetened only with banana these brownie bites wont spike your blood sugar levels which means they are perfect for the kiddies. If you have quite the sweet tooth you can always add 1-2 tbsp of maple syrup or honey but that it totally up to you and your taste buds.

Chocolate + PB Brownie Bites


  • 1 cup of almonds blitzed into a powder
  • 3 tbsp of raw cacao powder
  • 2 tbsp of plant based chocolate protein (optional, add extra tbsp of cacao if not using)
  • 1/4 tsp of ground cinnamon 
  • 1 tsp of GF baking powder
  • 1 ripe medium banana
  • 2 tbsp of peanut butter
  • 2 tbsp of melted coconut oil
  • 2 tbsp of plantbased milk (I used coconut)
  • 1/4 tsp of vanilla extract
  • Pinch of sea salt

Pre heat oven to 180 degrees C and grease a small muffin tin.

Add all ingredients into a blender and blitz until it forms a batter. It will be slightly thick but still easy to spread.

Once blended spoon mixture into prepared tray and bake for 12-15 mins.

Let cool in tray before adding a drizzle of extra PB on top. Store in cupboard for up to 5 days.

Anzac Crumb

If you are a fan of Anzac Biscuits then you will LOVE this recipe. Golden, crunchy and melt in your mouth kind of delicious. Think all those yummy flavours jam packed into one tasty batch of granola.

This recipe is dairy free and gluten free with the use of gluten free oats or almond meal. Sprinkle on top of your smoothie bowls, yoghurt or and a glass of coconut milk to soak up all that golden goodness.

Anzac Crumb

  • Servings: 10
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  • 1 cup of GF rolled oats or Almond meal
  • 1 cup of desiccated coconut
  • 1/4 cup of crushed walnuts
  • Pinch of Himalayan salt
  • 1 tsp of GF baking powder
  • 2 tsp of gentle fibre (optional)
  • 1/4 cup melted coconut oil
  • 1/4 cup of raw honey/maple syrup
  • 1 tsp of vanilla extract
  • 2 tbsp of warm water

Pre heat your oven to 160 degrees C. and line a baking tray with baking paper.

In a mixing bowl combine all your dry ingredients.

In a seperate bowl add all your wet ingredients giving them a good mix.

Now add your wet ingredients to the dry and give it a big stir making sure it’s all combined.

Pour mixture onto the baking tray and bake for 15-20 minutes or until golden.

Store in a airtight container in the cupboard.

Carrot Cake Bliss balls

It’s that time of year again where our good old friend the Easter Bunny pops in to say hello and leaves us with our favourite chocolate treats. Now it’s not that I don’t like chocolate (because we all know I LOVE it!), it’s just sometimes it’s nice to indulge in something else that is just as tasty and brings all those Easter flavours to the table.

My Carrot Cake Bliss balls hit just the spot when in comes to delicious, warming and satisfying holiday treats. Perfect for morning/afternoon tea, to pop on the table at your family BBQ or even as a gift for a loved one.

If you are a fan of carrot cake and Easter spices then you are going to LOVE these. Have them on their own, with a nice warm cuppa or with some creamy coconut yogurt, yummo!

Carrot Cake Bliss balls

  • Servings: 10
  • Print


  • 1 cup of pitted dates
  • 1/2 tsp of vanilla extract
  • 1/4 cup of boiling water
  • 2 tbsp of coconut oil (melted)
  • 1 tsp of mixed spice
  • 1/8 cup of vanilla protein or sub for almond meal
  • 1/2 cup of walnuts
  • 1 small carrot grated
  • 1/4 cup of desiccated coconut + 1/4 cup for rolling
  • Pinch of sea salt


  1. In a blender place the dates, vanilla extract and water. Blitz together to make a paste.

      2. Now add all other ingredients blending to form a sticky batter, I like to keep it a little chunky.

      3. Using a spoon scoop out a heaped tablespoon at a time and roll into balls, you should get about 10.

      4. Roll each ball in left over coconut before placing them in an airtight container in the fridge.