Chia, Carrot & Blueberry Muffins

| 7 April 2015


(makes approx 12 muffins)

  • 1/4 cup of olive oil
  • 4tbs of chia seeds
  • 1/2 cup of almond milk
  • 1/3 cup of ripe banana mash
  • 1/4 cup of maple syrup
  • 1/2 cup of coconut sugar
  • sea salt
  • 1 tsp of baking soda
  • 1 tsp of cinnamon
  • 1tbs of allspice
  • 1/2 cup of applesauce or 1 grated apple
  • 1 cup of grated carrots
  • 1 cup of gluten-free oats
  • 1 cup of flour 1/4 raw cup of pecans
  • 1 cup of dates
  • 1 cup of pecans


Start by pre-heating the oven to 180C. Soak chia seeds in almond milk.

In a bowl or a food processor mix the ‘wet’ ingredients: banana mash, olive oil, maple syrup, salt. Add apple sauce and soaked chia seeds into the mix. In separate bowl mix cocoa powder, coconut sugar, oats, spices. Add the dry mix slowly to the banana-chia mix. Add dates, blueberries, and pecans last. Mix well.

Once the mixture is stirred well transfer the mix into muffin trays, lining them with olive oil if they are not non-stick, and bake for 35-45 minutes – until you can stick a fork until the muffin and pull it out clean. At this point take them out of the oven and allow to cool before eating!