Muffin recipe for 4 - 8 people, takes only 20 mins; recipe has cannellini bean, ground cinnamon, porridge oats, large egg, rapeseed oil, maple syrup, vanilla extract, orange, carrot, raisins, pecan and baking powder.
Carrot & pecan muffins
Course: Muffin
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Carrot: 170g carrot, coarsely grated
- Orange: zest 1 large orange
- Rapeseed Oil: 2 tbsp rapeseed oil
- Cannellini Bean: 2 x 400g can cannellini beans in water, drained
- Maple Syrup: 4 tbsp maple syrup
- Ground Cinnamon: 2 tsp ground cinnamon
- Baking Powder: 2 tsp baking powder
- Vanilla Extract: 2 tsp vanilla extract
- Large Egg: 4 large eggs
- Raisins: 100g raisins
- Porridge Oats: 100g porridge oats
- Pecan: 80g pecan halves, 12 reserved, the rest roughly chopped
Directions
- 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.
- 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.
- Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on awire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.
