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Healthy Fall Favourites

Fall has officially arrived, and with that the days and nights are cooler. Cooler weather calls for some good old comfort food and drink.  Keep reading to find a couple of our healthy fall favourites!

Joyous Pumpkin Spice Latte

INGREDIENTS

2 cups unsweetened nut milk (I prefer coconut milk for it’s natural sweetness)
4 tbsp. pureed pumpkin
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
2 tbsp. real maple syrup

INSTRUCTIONS

Warm nut milk with a milk steamer or on low heat on stove top. Be careful not to scald the milk.
Once warmed, pour into a blender and add pureed pumpkin, spices and maple syrup. Blend until fully combined.
Divide between 2 glasses, sprinkle with cinnamon and enjoy!

Original recipe from Joy McCarthy – Joyous Health.

Apple Cinnamon Muffins

INGREDIENTS

2 cups whole wheat flour
2 tsps ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
3/4 cup skim milk mixed with 1/2 tbsp lemon juice
3/4 cup packed light brown sugar
2 tsp pure vanilla
1/2 cup melted unsalted butter
2 cups of peeled, finely chopped honeycrisp apples
2 tbsp white sugar

INSTRUCTIONS

Preheat oven to 375 degrees Fahrenheit
Line a 12 cup muffin tin with parchment liners
Mix flour, cinnamon, baking power, baking soda and salt with a whisk in a large bowl. Whisk eggs, soured milk, brown sugar and vanilla in a medium bowl until smooth. Pour the wet mix into the flour mixture, fold gently until combined. Stir in melted butter until well incorporated, fold in apples.
Scoop 1/3 cup batter into each prepared muffin cup. Sprinkle tops evenly with white sugar.
Bake until muffins have risen and golden – approximately 20 minutes. Insert wooden pick in the centre, if it comes out clean they are ready. If wet batter is on tester, bake a little longer. Take out of oven when ready and let cool before eating.

These muffins freeze well and make for a healthy breakfast or snack on the go!

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