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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to ensure it is hot before the muffins go in.
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.
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.
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.
Prepare Almond Topping: Place the almonds in a small bowl and sprinkle with a pinch of cinnamon to taste. Set aside.
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.
Initial Baking: Bake in the preheated 425 degrees F oven for 5 minutes to give the muffins a good rise.
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.
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