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Carrot & pecan muffins

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  • 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
Servings: 12

  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.

Estimated Nutrient Breakdown:

Calories: 3,092.23
Weight: 1,764.80g
Total Fat: 115.02g
Saturated Fat: 15.26g
Trans-Fat: 0.19g
Monounsaturated Fat: 60.20g
Polyunsaturated Fat: 32.84g
Protein: 114.06g

Cholesterol: 744.00g
Sodium: 1,191.33g
Calcium: 1,797.82g
Magnesium: 801.12g
Potassium: 6,495.94g
Iron: 38.31g
Zink: 21.17g
Phosphorus: 2,972.75

Vit A: 1,762.92
Vit B1: 2.57
Vit B2: 2.78
Vit B3: 6.07
Vit B6: 1.76
Vit B12: 1.78
Vit D: 4.00
Vit E: 4.00
Vit K1: 74.13


Caution: Gluten,Wheat,Sulfites,FODMAP
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free, Balanced
Notes: Wild Food Box astonishing item!!

Author: BBC Good Food
Tags: Wild Food Box

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