Happy Valentine's Eve...
A time for kisses, roses, chocolate (dark chocolate that is ;) and of course our precious, beautiful hearts.
February is heart health month. Heart disease is one of the top killers, yet many forms of it are actually preventable or reversible with certain lifestyle changes.
Foods that are full of trans fats (mostly processed foods), saturated fat (found in animal products like cheese, butter and processed meat) and cholesterol are the main cause of clogged arteries leading to cardiovascular disease. Reducing your intake of these foods is the first step to improving your heart health.
Adding in heart healthy foods is an amazing way to heal and keep your arteries and cardiovascular system healthy. Read more on these foods with 10 Amazing Foods for Your Amazing Heart.
Oats and berries are two super heart healthy foods - which is why I have brought them together this Valentines. A perfect match - no dating website needed!
These gluten free muffins are full of fibre rich oats and antioxidant filled berries - both help reduce bad cholesterol. They are low in sugar, easy to make and taste delicious.
This Valentines why not make a heart healthy muffin...for your muffin!
Sorry, I couldn't resist!
makes 12 muffins
The berries in these gluten free muffins are naturally full of fibre and antioxidants and the heart healthy oats keep your cholesterol in check.
Using apple sauce as a natural sweetener cuts down the total amount of sugar in the recipe while still tasting great.
You can keep these in an air tight container for up to 3 days or individaully freeze them for a delicious healthy "to go" breakfast or afternoon snack.
Preheat the oven to 350 and line a muffin tin with paper muffin cups.
In a high speed blender or food processor pulse the 2 cups of oats until they become a "flour".
In a large mixing bowl cream the Earth Balance and the coconut sugar together with a hand mixer. Mix in the applesauce, vanilla and almond milk. Stir in the "oat flour" you made earlier, the cinnamon and the baking powder until everything is well combined. Add the raspberries and blueberries to the batter and stir in.
Use a spoon to fill each of the muffin cups about 3/4 full and top each muffin with a sprinkle of rolled oats.
Bake for 40-45 minutes and let cool for 10.