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