Wash and finely grate the carrots. Roughly chop the pecans.
- 1 Preheat the oven to 180°C, gas Line a 12-hole muffin tin with eight paper cases or, if you don’t have any, grease eight of the holes lightly with some oil.
- 2 Stir the grated carrot, cinnamon, chia seeds, honey, oats, pecans, blueberries or sultanas, oil and eggs together in a mixing bowl and set aside for 5 minutes so that the chia seeds swell up. Mix the flour and baking powder together in a second bowl.
- 3 Quickly stir the carrot mixture into the dry ingredients, being careful not to over-mix or the muffins will be heavy
- 4 Divide between the eight muffin cases or the greased holes and bake for about 15-18 minutes until risen, golden and springy to the touch. Set aside for five minutes before turning out of the tin, onto a wire rack, to cool completely.
Very tasty and quick to make. Nicely filling too!
Yum, enjoyed these and they freeze great. Warmed in the microwave for 15 secs they're lovely.
Really tasty treat that's healthy to boot!