Carrot & pecan muffins
Ingredients
- Step 1 2 x 400g can cannellini beans in water, drained
- Step 2 2 tsp ground cinnamon
- Step 3 100g porridge oats
- Step 4 4 large eggs
- Step 5 2 tbsp rapeseed oil
- Step 6 4 tbsp maple syrup
- Step 7 2 tsp vanilla extract
- Step 8 zest 1 large orange
- Step 9 170g carrot, coarsely grated
- Step 10 100g raisins
- Step 11 80g pecan halves, 12 reserved, the rest roughly chopped
- Step 12 2 tsp baking powder
Calories: 209
Carbohydrate: 22 g
Protein: 7 g
Fat: 9 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 12
TAGS
Breakfast
Snack
1 of 5-a-day
Breakfast
carrot
Freezable
Low calorie
Muffin
Sara Buenfeld
Vegetarian
Directions
- 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.