Carrot and Pecan Muffins

• cannellini beans↗2 x 400g can cans

  in water, drained

• ground cinnamon↗2 tsp tsp
• oats↗100g g
• large eggs↗4
• rapeseed oil↗2 tbsp tbsp
• maple syrup↗4 tbsp tbsp
• vanilla extract↗2 tsp tsp
• orange↗zest 1 large

  zest of 1 large

• carrot↗170g g

  coarsely grated

• raisins↗100g g
• pecans↗80g g

  halves, 12 reserved, rest coarsely chopped

• baking powder↗2 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4 and line a 12‑cup muffin tin with paper liners. Transfer the beans to a bowl and add ground cinnamon, oats, eggs, rapeseed oil, maple syrup, vanilla extract and orange zest. Blend with an immersion blender until very smooth – the beans and oats should be as finely processed as possible.

2. 2

   Stir in the carrot, raisins, chopped pecans and baking powder, mixing well. Spoon into the muffin cups – use a large ice‑cream scoop if you have one to get uniform muffins.

3. 3

   Place a reserved pecan half on each muffin and bake for 20 minutes, until firm and lightly golden. Cool on a rack. Store in the fridge for a few days or freeze for up to 6 weeks; thaw at room temperature.