Carrot and pecan muffins

Carrot & pecan muffins

  • Rating: 3 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • makes 12

Based on the flavours of carrot cake, these have a surprise ingredient - cannellini beans! They add a lovely texture and help provide 1 of your 5 a day

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal209
fat9g
saturates1g
carbs22g
sugars11g
fibre5g
protein7g
salt0.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with a hand blender until really smooth – the beans and oats should be ground down as much as possible.

  • STEP 2

    Stir in the carrot, raisins, chopped pecans and baking powder, and mix well. Spoon into the muffin cases – use a large ice cream scoop if you have one, to get nice even muffins.

  • STEP 3

    Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on a wire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.

Goes well with

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    Rating: 3 out of 5.7 ratings
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