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Is your go-to breakfast a espresso and pastry out of your favourite espresso store? Save your cash and minimize down on the surplus fats and sugar usually present in espresso store baked objects by making a more healthy selfmade morning muffin! 


Whereas muffins may be excessive in added sugars and fats, this recipe makes use of skim milk and is a good supply of fibre from the rolled oats, carrots, and apples. Pair these muffins with a selfmade latte and you will have a wholesome, filling breakfast on the go!


The recipe can be straightforward, fast, and with minimal clean-up. With a last trace of cinnamon sweetness, the kitchen will scent like your native espresso store!


Baker’s tip: for gentle, ethereal muffins, combine simply till no lumps are there. Don’t beat or over combine.

Footage by Diala Shaheen

Recipe (for 12 muffins):


Dry components:


Moist components:



  1. Preheat oven at 356 F.

  2. Line a cupcake/muffin tray with paper muffin cups.

  3. Combine dry components in a bowl. Add grated carrots and apples to the dry components ensuring to coat them in flour.

  4. In one other bowl, combine the liquid components.

  5. Add liquid components to dry components and blend utilizing a spatula/spoon till no lumps in combination. Keep away from beating or over-mixing.

  6. Spoon combination into paper cups (3/four full) and bake for 12-15 minutes.