Easy, healthy and utterly delicious!
I wanted to take some of my usual breakfast ingredients and throw them together to make an easy, portable breakfast muffin.
In the muffins are some of my all time favs – oats, extra virgin olive oil, dark berries and almonds.
Here’s why: Oats contain insoluble and soluble fibre, which means you get fewer sugar spikes, a happier gut and gut microbes.
Berries contain anthocyanins, a phytonutrient that has all round health benefits including for your liver. Almonds contain protein, minerals, fat soluble vitamins and great healthy oils. And then there’s extra virgin olive oil, a standout in the good fat category. It contains phytosterols, which naturally lower ‘bad’ (LDL) cholesterol and has anti-inflammatory actions throughout the body, including generally helping to balance hormones.
Don’t be afraid to use it in cooking. The International Olive Oil Council says, “When heated, extra virgin olive oil is the most stable fat, which means it stands up well to high temperatures. Its high smoke point 210ºC (410ºF) is well above the ideal temperature for frying food. The digestibility of olive oil is not affected when it is heated.”
I wanted to take some of my usual breakfast ingredients and throw them together to make an easy, portable breakfast muffin.
In the muffins are some of my all time favs – oats, extra virgin olive oil, dark berries and almonds.
Here’s why: Oats contain insoluble and soluble fibre, which means you get fewer sugar spikes, a happier gut and gut microbes.
Berries contain anthocyanins, a phytonutrient that has all round health benefits including for your liver. Almonds contain protein, minerals, fat soluble vitamins and great healthy oils. And then there’s extra virgin olive oil, a standout in the good fat category. It contains phytosterols, which naturally lower ‘bad’ (LDL) cholesterol and has anti-inflammatory actions throughout the body, including generally helping to balance hormones.
Don’t be afraid to use it in cooking. The International Olive Oil Council says, “When heated, extra virgin olive oil is the most stable fat, which means it stands up well to high temperatures. Its high smoke point 210ºC (410ºF) is well above the ideal temperature for frying food. The digestibility of olive oil is not affected when it is heated.”