CARROT & PECAN MUFFINS
Based on the flavours of carrot cake, these have a surprise ingredient - cannellini beans! They add a lovely texture and help provide 1 of your 5 a day
Provided by Sara Buenfeld
Categories Breakfast, Snack
Time 30m
Yield makes 12
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 209 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
WHOLE GRAIN CARROT PEACH MUFFINS
A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.
Provided by The Sweet and Sour Baker
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
- Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
- Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
- Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 22.8 g, Cholesterol 36.1 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 140.2 mg, Sugar 10.6 g
PECAN CARROT BREAD OR MUFFINS
Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour.
Provided by littleturtle
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
- Add the remaining ingredients and mix just until blended (do NOT over mix).
- For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
- Bake at 350F until dark golden brown (about 1 hours).
- For muffins: Spoon batter into greased muffin cups.
- Bake at 350F until golden brown (about 45 minutes).
Nutrition Facts : Calories 243.2, Fat 12.2, SaturatedFat 5.7, Cholesterol 37.7, Sodium 132.4, Carbohydrate 31.3, Fiber 2.3, Sugar 14, Protein 4
CARROT MUFFINS
An easy Carrot Muffins recipe.
Categories Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
- Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
- In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
More about "carrot pecan muffins recipes"
EASY PECAN CARROT MUFFINS - SIMPLY DELICIOUS
From simply-delicious-food.com
4/5 (3)Total Time 35 minsCategory BakingCalories 309 per serving
CARROT PECAN MUFFINS - FAMILY FOCUS BLOG
From familyfocusblog.com
Reviews 1Servings 12Cuisine AmericanTotal Time 35 mins
HEALTHY CARROT MUFFINS RECIPE - STEPHANIE KAY NUTRITION
From kaynutrition.com
CARROT MUFFIN RECIPES
From allrecipes.com
CARROT AND PECAN MUFFINS RECIPE | MYFOODBOOK
From myfoodbook.com.au
HEALTHY PUMPKIN CARROT PECAN MUFFINS - A BEAUTIFUL PLATE
From abeautifulplate.com
SPICED CARROT AND PECAN MINI MUFFINS - STARTS AT 60
From startsat60.com
CARROT PECAN MUFFINS | RECIPE | PECAN RECIPES, HEALTHY MUFFIN …
From pinterest.ca
CARROT & PECAN MUFFINS RECIPE BY FATIMA A LATIF
From halaal.recipes
CARROT, APPLE AND PECAN MUFFINS | A TASTE OF MADNESS
From atasteofmadness.com
CARROT MUFFINS RECIPE - SAVORY NOTHINGS
From savorynothings.com
SPICED CARROT MUFFINS WITH DRIED CRANBERRIES AND PECANS
From threemanycooks.com
CARROT & PECAN MUFFINS RECIPE BY FATIMA A LATIF
From halaal.recipes
CARROT PECAN BREAKFAST MUFFINS - POTS + PLANES
From potsandplanes.com
BEST CARROT CAKE MUFFINS RECIPE - HOW TO MAKE CARROT CAKE …
From delish.com
GOOD DEE'S CARROT MUFFIN & CAKE MIX - LOW CARB, KETO FRIENDLY, …
From pinterest.ca
THESE CARROT & PECAN MUFFINS ARE JUST 194 CALORIES - THE HEALTHY …
From thehealthymommy.com
You'll also love