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Carrot, apple and chia seed muffins recipe

32 ratings

These gently-spiced muffins are packed full of grated apple, carrot and crunchy chia seeds. Make a batch the night before and reheat as needed in a warm oven. A great start to the day! See method

Serves 8 (makes 8)
15 mins to prepare and 15 mins to cook, 15 mins to cool
205 calories / serving
Freezable

Ingredients

100g carrots, finely grated
75g apples, coarsely grated
1 tsp ground cinnamon
1 lemon, finely zested
3 tbsp chia seeds
120g soft light brown sugar
75ml mild olive oil or vegetable oil
2 eggs
120g self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 tbsp rolled oats

Each serving contains

Energy
860kj
205kcal 10%
Fat
8g 11%
Saturates
1g 6%
Sugars
17g 19%
Salt
0.7g 12%

of the reference intake
Carbohydrate 31.7g Protein 4.5g Fibre 3.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases.
In a large bowl, mix the grated carrot and apple, cinnamon, lemon zest, chia seeds, sugar, ¼ tsp salt, oil and eggs, until combined.
Set aside for 5 mins, or until the chia seeds have expanded a little. Meanwhile, sift the flour, baking powder and bicarbonate of soda into a separate bowl.
Stir the carrot mixture into the dry ingredients to form a batter. Divide evenly between the muffin cases, and then scatter over the oats. Bake for 15-18 mins, or until risen and springy to the touch. Remove from the oven and leave to sit for 5 mins, before arranging the muffins on a wire rack to cool completely.

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