carrot, apple and chia seed muffins












100g carrots, finely grated

75g apples, coarsely grated

1 tsp ground cinnamon

1 lemon, finely zested

3 tbsp chia seeds

120g demerara sugar

75ml olive oil

2 eggs

120g self-raising flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tbsp rolled oats



Preheat the oven to 180 degrees, line 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, olive 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 the wire rack to cool completely.