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SideChef
Recipes
Breakfast
Spiced Parsnip Muffins
Recipe

15 INGREDIENTS • 9 STEPS • 50MINS

Spiced Parsnip Muffins

5
8 ratings
Spiced muffins with a bite of parsnips. These are perfect topped with minced almonds and a drizzle of honey. Enjoy for breakfast or with your afternoon tea (or coffee!).
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Spiced muffins with a bite of parsnips. These are perfect topped with minced almonds and a drizzle of honey. Enjoy for breakfast or with your afternoon tea (or coffee!).
50MINS
Total Time
$1.60
Cost Per Serving
Ingredients
Servings
6
US / Metric
All-Purpose Flour
1 cup
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
3/4 tsp
Baking Soda
Salt
1/2 tsp
Salt
Ground Cinnamon
1 tsp
Ground Cinnamon
plus more for garnish
Ground Ginger
1/2 tsp
Ground Ginger
Coconut Sugar
1/2 cup
Coconut Sugar
or Light Brown Sugar
Unsweetened Apple Sauce
1/4 cup
Unsweetened Apple Sauce
Egg
2
Eggs
Vanilla Extract
1 tsp
Vanilla Extract
Greek Yogurt
3/4 cup
Greek Yogurt
Parsnip
2
Large Parsnips
grated about 1 cup
Almonds
2 Tbsp
Almonds, minced
Honey
to taste
Honey
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
254
Fat
4.9 g
Protein
8.0 g
Carbs
45.5 g
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Spiced Parsnip Muffins
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 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).
step 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).
step 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.
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 (2 Tbsp) 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 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 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!
step 9 Drizzle over Honey (to taste) and enjoy!
Tags
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Breakfast
American
Brunch
Comfort Food
Christmas
Snack
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Mother's Day
Vegetables
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