Parsnip and Apple Breakfast Muffins
In our pursuit for fall breakfast nirvana, we've discovered the parsnip. Yes, that lowly root vegetable that's usually relegated to soups and stews has a hidden talent: making breakfast muffins incredibly moist, flavorful, and nutritious. It's the perfect blank canvas for autumnal flavors, and in this recipe, it's paired with grated apple, almond flour, coconut oil, and maple syrup to create a muffin that's both satisfying and guilt-free. The addition of apples provides sweetness, texture, and a hint of tartness that balances the richness of the parsnips and almond flour. A touch of maple syrup adds a subtle sweetness without overpowering the natural flavors of the vegetables. The coconut oil adds a moist crumb and richness, while the almond flour provides a nutty flavor and a boost of protein. These muffins are so good, you'll forget all about pumpkin spice.
The idea for these muffins came to me one crisp fall morning as I was rummaging through my fridge, looking for something to make for breakfast. I had a few parsnips and apples on hand, and I thought, why not try them in a muffin? I was pleasantly surprised by the results. The muffins were moist, flavorful, and had a unique, nutty flavor that I loved. I've been making them ever since, and they've become a favorite of my family and friends. I've even entered them in a few baking competitions, and they've always been a hit.
Parsnip and Apple Breakfast Muffins Parsnip and Apple Breakfast Muffins Parsnip and Apple Breakfast Muffins Parsnip and Apple Breakfast Muffins
Prep time: 10 | Cook time: 25 | Serves: 6
Ingredients
  • 1 cup almond flour
  • 1/2 cup grated parsnips
  • 1/2 cup grated apple
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, combine the almond flour, parsnips, apple, coconut oil, eggs, maple syrup, baking powder, and baking soda.
  3. Mix until just combined. Do not overmix.
  4. Fill the prepared muffin tins about 2/3 full.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  7. Store in an airtight container at room temperature for up to 3 days.
Why It Works
  • The combination of parsnips, apples, and almond flour creates a moist, flavorful, and nutritious muffin.
  • The grated apple adds sweetness, texture, and a hint of tartness that balances the richness of the parsnips and almond flour.
  • The coconut oil adds a moist crumb and richness, while the almond flour provides a nutty flavor and a boost of protein.