A healthy recipe, courtesy of Kat Judge, head chef and co-owner of AliKats Mountain Holidays

These wholesome muffins are packed with antioxidants and also contain chia seeds, one of the best plant sources of Omega 3-fatty acids. This key nutrient has anti-inflammatory properties to help your body heal and recover faster after exercise. The maple syrup also contains manganese, zinc, calcium and potassium, so while you are refueling your body with much needed glucose, you are also helping to replenish minerals.

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 12 muffins


  • 100g carrots, finely grated
  • 75g apples, coarsely grated
  • 1 tsp. four spice powder
  • 1 orange finely zested
  • 3 tbsp. chia seeds
  • 75ml maple syrup
  • 75ml mild olive oil
  • 2 eggs
  • 50g buckwheat flour
  • 70g whole meal flour
  • 1.5 tsp. baking powder
  • 1/2 tsp. bicarbonate of soda
  • 1 tbsp. rolled oats


  • Preheat the oven to Gas Mark 4/ 180°C/ fan 160°C. Line a 12-hole muffin tin with paper cases.
  • In a large bowl, mix the grated carrot and apple, four spice powder, orange zest, chia seeds, sugar, 1/4 tsp salt, 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 a wire rack to cool completely.

Per serving:

Calories 126, Carbs 18.7g, Fat 5.2g, Fibre 3.2g, Portein 3.25g.