Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Combine and mix
All-Purpose Flour (125 g)
,
Baking Powder (4 g)
,
Baking Soda (3 g)
,
Salt (3 g)
,
Ground Cinnamon (3 g)
,
Ground Ginger (as needed)
, and
Coconut Sugar (110 g)
.
Step 3
In a separate bowl, mix the
Unsweetened Apple Sauce (65 g)
,
Eggs (2)
,
Vanilla Extract (5 mL)
, and
Greek Yogurt (180 g)
until well combined.
Step 4
Make a well in the center of the dry ingredients, then add the wet ingredients. Mix until combined. Fold in the
Parsnips (2)
.
Step 5
Add the
Almonds (20 g)
to a small bowl. Season with cinnamon to taste.
Step 6
Grease a 12-tin muffin pan with
Coconut Oil Cooking Spray (as needed)
or line with muffin liners. Fill each tin 3/4 way full of batter. Evenly sprinkle the almonds on top of the muffins.
Step 7
Bake in preheated oven for 5 minutes.
Step 8
Reduce the oven to 350 degrees F (180 degrees C) and bake 14-16 minutes until a cake tester comes out clean.
Step 9
Drizzle over
Honey (to taste)
and enjoy!
