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Carrot, apple and chia seed muffins recipe

Carrot, apple and chia seed muffins recipe

71 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
  • Healthy


  • 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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • 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


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases.
  2. In a large bowl, mix the grated carrot and apple, cinnamon, lemon zest, chia seeds, sugar, ¼ tsp salt, oil and eggs, until combined.
  3. 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.
  4. 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.

See more Breakfast recipes 

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