Spiced Parsnip Muffins Recipe

Introduction

These spiced parsnip muffins are a delightful twist on a classic treat, combining warm spices with the natural sweetness of parsnips. Perfect for breakfast or a cozy snack, they’re moist, flavorful, and topped with crunchy almonds for a satisfying texture.

Ingredients

• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 cup Coconut Sugar
• 1/4 cup Unsweetened Apple Sauce
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 3/4 cup Greek Yogurt
• 2 Parsnips, peeled and grated
• 2 tablespoons Almonds
• Honey, to taste
• Coconut Oil Cooking Spray, as needed

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and coconut sugar. Mix well.
3. Step 3: In a separate bowl, whisk together the unsweetened apple sauce, eggs, vanilla extract, and Greek yogurt until smooth.
4. Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, then fold in the grated parsnips.
5. Step 5: Place the almonds in a small bowl and lightly season with a pinch of cinnamon.
6. Step 6: Grease a 12-cup muffin pan with coconut oil cooking spray or line with muffin liners. Fill each cup about three-quarters full with batter, then sprinkle the cinnamon-seasoned almonds evenly on top.
7. Step 7: Bake in the preheated oven for 5 minutes.
8. Step 8: Reduce the oven temperature to 350°F (180°C) and continue baking for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Remove the muffins from the oven, drizzle honey over the tops to taste, and let them cool slightly before serving. Enjoy!

Tips & Variations

• For added warmth, try including a pinch of nutmeg or cloves along with the cinnamon and ginger.
• Swap almonds for chopped walnuts or pecans if preferred.
• If you like a sweeter muffin, increase the coconut sugar slightly or add more honey on top.
• Use grated carrots instead of parsnips for a milder flavor and natural sweetness.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm the muffins in a toaster oven or microwave for about 20 seconds until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but Greek yogurt provides extra moisture and a thicker texture that works well in these muffins.

Do I need to peel the parsnips before grating?

It’s best to peel the parsnips to remove the tougher outer skin, ensuring the muffins have a tender, smooth texture.

Spiced Parsnip Muffins Recipe

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★★★★★

4.9 from 113 reviews

• Author: Ethan
• Total Time: 35-37 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Spiced Parsnip Muffins are a deliciously moist and flavorful treat, blending the sweetness of parsnips and coconut sugar with warming spices like cinnamon and ginger. Perfect for a wholesome breakfast or snack, they feature a tender crumb enriched with Greek yogurt and natural apple sauce, topped with crunchy cinnamon-spiced almonds and a drizzle of honey.

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Ingredients

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Dry Ingredients

• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 cup Coconut Sugar

Wet Ingredients

• 1/4 cup Unsweetened Apple Sauce
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 3/4 cup Greek Yogurt

Additional Ingredients

• 2 Parsnips, peeled and grated
• 2 tablespoons Almonds
• Honey, to taste
• Coconut Oil Cooking Spray, as needed

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Instructions

1. Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to ensure it is hot before the muffins go in.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and coconut sugar. Stir well to evenly distribute all the ingredients.
3. Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened apple sauce, eggs, vanilla extract, and Greek yogurt until the mixture is smooth and well blended.
4. Mix Batter: Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the wet and dry components together just until combined, then fold in the grated parsnips without overmixing to maintain a light texture.
5. Prepare Almond Topping: Place the almonds in a small bowl and sprinkle with a pinch of cinnamon to taste. Set aside.
6. Fill Muffin Tin: Grease a 12-cup muffin pan with coconut oil cooking spray or line it with muffin liners. Spoon the batter into each tin, filling them about three-quarters full. Evenly sprinkle the cinnamon almonds on top of each muffin.
7. Initial Baking: Bake in the preheated 425 degrees F oven for 5 minutes to give the muffins a good rise.
8. Reduce Heat and Bake Thoroughly: Lower the oven temperature to 350 degrees F (180 degrees C) and continue baking for an additional 14 to 16 minutes, or until a cake tester inserted in the center comes out clean.
9. Finish and Serve: Remove the muffins from the oven and allow them to cool slightly. Drizzle with honey to taste before serving for an extra touch of natural sweetness.

Notes

• Peel and grate the parsnips finely for better texture and integration into the batter.
• Do not overmix the batter to keep the muffins light and tender.
• Using Greek yogurt adds moisture and a slight tang, enhancing flavor and texture.
• The initial high temperature baking helps the muffins rise quickly before lowering the heat to cook through.
• Optional: Substitute almonds with walnuts or pecans according to preference.
• These muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: spiced parsnip muffins, healthy muffins, baked muffins, cinnamon muffins, morning muffin recipe, coconut sugar muffins