Apple, Carrot and Cardamom Muffins



Protein (g)


Carbs (g)


Fat (g)


  • 200g self raising flour (use gluten free if preferred)

  • 8 green cardamom pods, ground

  • a pinch of sea salt

  • 25g vanilla flavour whey or rice protein powder (optional)

  • a pinch of baking powder

  • zest of 1 lemon, finely grated

  • 5 eggs

  • 2 tbsps olive oil

  • 40g honey (or use liquid sweetener of your choice)

  • juice of 1 lemon

  • 70g carrot, finely grated

  • 200g cooking apple, peeled and cored and cut into slices


For the topping:

  • 2 tsps chia seeds


Preheat the oven to 180 ̊C/350 ̊F. Line 12 muffin tray compartments with muffin cases.

Combine the dry ingredients in a bowl. Combine the wet ingredients in a separate bowl, except for the carrot and apple.

Add the dry ingredients to the wet mixture and stir in the carrot and apple. Divide the batter between the muffin cases. Sprinkle the chia seeds over the muffins.

Bake for 20–30 minutes until cooked thoroughly. Allow to cool for 5-10 minutes before serving.

Store any leftover muffins in an airtight container for up to 4 days.