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Carrot & pecan muffins

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

  • Prep: 10 mins
    Cook: 20 mins
  • makes 12
  • Easy
  • makes 12
  • Easy
  • Calories 209
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 11
  • Protein 7
  • Fat 9
  • Fibre 5
  • Salt 0.3

Nutrition per serving

  • Calories 209
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 11
  • Protein 7
  • Fat 9
  • Fibre 5
  • Salt 0.3

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

  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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