Carrot & Pecan Muffins

Providing 1 of your 5 a day, these delicious low-fat muffins are packed full of carrot cake flavours. Perfect for a healthy-ish treat!


  • 800g canned cannellini beans, drained
  • 2tsp ground cinnamon
  • 100g porridge oats
  • 4 eggs
  • 2 tbsp rapseed oil
  • 4 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 orange, zested
  • 170g carrot, grated
  • 100g raisins
  • 80g pecans, roughly chopped, plus 12 extra for decorating
  • 2tsp baking powder


  1. Begin by heating your oven to 180°C / 160°C Fan / Gas Mark 4, then line a 12 hole muffin tin with paper cupcake cases. Pop the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Grab a stick blender and blitz everything together until smooth.
  2. Stir in the carrots, raisins, chopped pecans and baking powder and mix. Spoon into the paper cases, then top each muffin with a reserved pecan.
  3. Bake for 20 minutes, then allow to cool on a wire rack before eating.

Lead image: Candice Bell via Getty images.