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Carrot & pecan muffins

Carrot and pecan muffins

Carrot & pecan muffins

Name: Carrot & pecan muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

Sara Buenfeld

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makes 12

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 2.9 out of 5.8 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal209

low
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.

Recipe from Good Food magazine, August 2016

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A star rating of 2.9 out of 5.8 ratings

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