Apple, Carrot and Chia seed Muffins

Maybe they are not quite a ‘looker’, but they are super easy to make and super healthy to eat. Enjoy your cake for breakfast and feel good about it.


(Adapted from Tesco Real Food)


100g apples, coarsely grated

75g carrots, finely grated

1 tsp ground cinnamon

1 lemon, finely zested

3 tbsp chia seeds

100g light brown sugar

75ml mild olive oil or vegetable oil

2 eggs

120g self-raising flour

½ tsp baking powder

2 teaspoons brown sugar (optional)


  1. Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases. (However, I have to point out, I never managed to get 12 muffins out of it, only 9 maximum.)
  2. In a large bowl, mix the grated apple and carrot, cinnamon, lemon zest, chia seeds, sugar, 1/4 tsp salt, oil and eggs, until combined.
  3. Set aside for 5-10 minutes, 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 dry ingredients into the carrot mixture, mix well to form a batter. Divide evenly between the muffin cases, and then scatter over the brown sugar, if using it. 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 removing the muffins on a wire rack to cool completely.


Blueberry & Zucchini Muffins


LOVE THIS! I made these muffins the same day I saw the post by Tux. I followed the recipe completely and enjoyed them. Since then, I made them 3 more times just with an additional sprinkle of sugar on top.  They came up just the way I expected  – full of goodness inside (blueberries, zucchini, veg oil), moist, not too sweet with the perfect crust on top. These muffins were a HUGE hit with everyone. I will be making them regularly. Thank you Tux! For the recipe, click HERE and check out his wonderful blog.

Blueberry & Zucchini Muffins

Blueberry & Zuccihni Muffins 2