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Carrot and pecan muffins

Carrot & pecan muffins

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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
low inkcal209


  • 2 x 400g can cannellini beans in 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 carrot, coarsely grated
  • 100g raisins
  • 80g pecan halves, 12 reserved, the rest roughly chopped
  • 2 tsp baking powder


  • 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

Recipe from Good Food magazine, August 2016

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A star rating of 3.1 out of 5.7 ratings

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