Carrot and Walnut Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 400 g tin cannellini beans, drained
  • ¾ cup whole rolled oats
  • 2 tablespoons extra virgin olive oil
  • ⅓ cup maple syrup or honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 generous teaspoon vanilla bean paste
  • zest 1 orange
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 large carrot, grated - approx 1 cup lightly packed
  • ¼ cup raisins
  • ¼ cup walnuts, broken
  • 12 walnut halves, optional, to put on top
  1. Heat oven to 170 degrees C and line a muffin tray with paper cups.
  2. 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.
  3. Stir through carrot, raisins and broken walnuts. Spoon into prepared muffin tray and top with walnut halves.
  4. Bake for 25 - 30 minutes, or until a skewer poked into the centre comes out clean.
  5. Allow to cool in tin for at least 5 minutes before transferring to a wire rack.
  6. Store in an airtight container.
Recipe by Healthy Home Cafe at