1 large carrot, grated - approx 1 cup lightly packed
¼ cup raisins
¼ cup walnuts, broken
12 walnut halves, optional, to put on top
Instructions
Heat oven to 170 degrees C and line a muffin tray with paper cups.
Place beans, oats, oil, honey, cinnamon, ginger, vanilla and orange zest in the bowl of a food processor. Blitz until lovely and smooth. Wipe down the sides of the bowl, then add eggs and baking powder and blitz again until well combined.
Stir through carrot, raisins and broken walnuts. Spoon into prepared muffin tray and top with walnut halves.
Bake for 25 - 30 minutes, or until a skewer poked into the centre comes out clean.
Allow to cool in tin for at least 5 minutes before transferring to a wire rack.
Store in an airtight container.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2020/05/09/carrot-and-walnut-muffins/