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Carrot, apple and chia seed muffins recipe
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87 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
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
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Energy
860kj
205kcal
10%
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Fat
8g
11%
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Saturates
1g
6%
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Sugars
17g
19%
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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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