Carrot & pecan muffins

Carrot & pecan muffins

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(7 ratings)

Prep: 10 mins Cook: 20 mins


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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal209
  • fat9g
  • saturates1g
  • carbs22g
  • sugars11g
  • fibre5g
  • protein7g
  • salt0.3g
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  • 2 x 400g can cannellini beans in water, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 2 tsp ground cinnamon
  • 100g porridge oats
  • 4 large eggs
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 tsp vanilla extract
  • zest 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 170g carrot, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g raisins
  • 80g pecan halves, 12 reserved, the rest roughly chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…


  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. 

  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.

  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.

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Comments, questions and tips

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Kimberly Eyre's picture
Kimberly Eyre
17th Aug, 2018
Perfect guilt-free mid-morning snack!
1st Sep, 2016
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!
18th Aug, 2016
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.
24th Aug, 2016
Are these gluten free?
goodfoodteam's picture
30th Aug, 2016
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.
17th Feb, 2018
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 used an equal amount of orange essence - check the ingredients, most supermarkets this is orange oil and rapeseed oil - to add extra orange flavour. I added a teaspoon of mixed spice. Next time I would probably cook them for 25 minutes also. Great for a healthy breakfast option, and freezable if you're only cooking for one!
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