Carrot & pecan muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 12
Ingredients
- 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
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.
