Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
Combine and mix
All-Purpose Flour (1 cup)
,
Baking Powder (1 tsp)
,
Baking Soda (3/4 tsp)
,
Salt (1/2 tsp)
,
Ground Cinnamon (1 tsp)
,
Ground Ginger (1/2 tsp)
, and
Coconut Sugar (1/2 cup)
.
3.
In a separate bowl, mix the
Unsweetened Apple Sauce (1/4 cup)
,
Eggs (2)
,
Vanilla Extract (1 tsp)
, and
Greek Yogurt (3/4 cup)
until well combined.
4.
Make a well in the center of the dry ingredients, then add the wet ingredients. Mix until combined. Fold in the
Parsnips (2)
.
5.
Add the
Almonds (2 Tbsp)
to a small bowl. Season with cinnamon to taste.
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.
7.
Bake in preheated oven for 5 minutes.
8.
Reduce the oven to 350 degrees F (180 degrees C) and bake 14-16 minutes until a cake tester comes out clean.
9.
Drizzle over
Honey (to taste)
and enjoy!