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Nutrition: per serving

  • kcal209
    low
  • fat9g
  • saturates1g
  • carbs22g
  • sugars11g
  • fibre5g
  • protein7g
  • salt0.3g
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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.

Recipe from Good Food magazine, August 2016

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.1 out of 5.7 ratings
Kimberly Eyre avatar

Kimberly Eyre

A star rating of 4 out of 5.

Perfect guilt-free mid-morning snack!

agirlandfood

A star rating of 5 out of 5.

I made these muffins with a few tweaks having read a review that said they were quite strongly bean flavoured, and they turned out great, will definitely make again.

I replaced the pecans with toasted almonds for personal choice, and mixed all the almonds into the batter. Instead of rapeseed oil I…

suzlovescake

A star rating of 3 out of 5.

Interesting recipe. I thought they tasted nice, was pleasantly surprised, but it took a lot longer for them to cook in the oven for me (maybe just the way my oven is). Partner really disliked them though and thought they tasted too much like beans!

marychef

question

Are these gluten free?

goodfoodteam avatar
goodfoodteam

These are not gluten-free but could be made gluten-free if you buy gluten-free oats and baking powder. It's always worth checking the allergen information on all products if you are cooking for someone with an allergy. Thank you for your question.

alexb100

Bit of an identity crisis - walnut muffins made with pecans? And called breakfast muffins in the magazine. Those are some seriously confused muffins! Will give them a go later though - recipe looks really interesting.

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