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Fall is the season for scarves, evenings on the couch and muffins with your morning coffee. Instead of reaching for unhealthy ingredients like chocolate chips and granulated sugar, swap in seasonal foods, like apples, pumpkin and butternut squash.
“In your morning meal, you’ll want to get a balance of lean protein, healthy fats and complex carbohydrates,” says Jackie Newgent, RDN, culinary nutritionist and author of The All-Natural Diabetes Cookbook from Brooklyn, New York. This combination will help keep you full and energized until lunchtime, she adds.
Put a healthy spin on your favorite muffin recipes by limiting processed ingredients, incorporating fruits and veggies and swapping refined sugar for natural sweeteners. Since most muffins have a high-carb and moderate-fat content, Newgent recommends pairing one with a protein-rich pick, like Greek yogurt, kefir, eggs or even hummus, to make it a more balanced morning meal.
Bonus: These pastries can be frozen and reheated in a toaster oven or microwave, so you always have a healthy treat on hand.
