Carrot & pecan muffins
makes 12
Easy
Prep:
Cook:
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
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- 2 x 400g can cannellini beansin water, drained
- 2 tsp ground cinnamon
- 100g porridge oats
- 4 large eggs
- 2 tbsp rapeseed oil
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- zest 1 large orange
- 170g carrotcoarsely grated
- 100g raisins
- 80g pecanhalves, 12 reserved, the rest roughly chopped
- 2 tsp baking powder
Nutrition: per serving
- kcal209low
- fat9g
- saturates1g
- carbs22g
- sugars11g
- fibre5g
- protein7g
- salt0.3g
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.
