Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Carrot, apple and chia seed muffins recipe

59 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

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

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

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.

See more Breakfast recipes