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! 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, 1/4 tsp salt, oil and eggs, until combined. Set aside for 5 minutes, 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 minutes, or until risen and springy to the touch. Remove from the oven and leave to sit for 5 minutes, before arranging the muffins on a wire rack to cool completely. See more Breakfast recipes