(grain free, gluten free, dairy free, cane-sugar free, egg free, xanthan gum free, soy free)…but oh so flavor-full!
1/2 teaspoon baking soda
Preheat oven to 375
Bake time: 20 – 22 minutes
(check at 20 and remove if tops are browned)
Makes about 15 muffins
In a food processor:
1. Grind almonds until they release a little oil and you can make a ball
2. Add coconut flour, pulse until incorporated
It should looks like this (and feel soft, like flour)
In a separate bowl~wet ingredients:
4. Add oil, coconut nectar, vanilla, applesauce, stevia, and water; mix until incorporated
5. Add grated parsnips and mix
6. Add dry ingredients from food processor and mix until incorporated. Do not over mix.
And don’t be afraid…this is a thick batter! It’s all good.
7. Immediately transfer to baking cups and fill about 3/4 full – they will rise slightly, but not much
*Bake as instructed above
*Make a warm cup of tea and enjoy a healthy snack
These muffins look delicious and super healthy! And you are right…kids are the best taste testers and critics!
Thanks Laura!!
Another way to get in one’s veggies! While I would have never thought about parsnips in muffins, Amber, I can see where they’d create a very moist delicious muffin.
Having your son’s endorsement helps convince me! 
xo,
Shirley
Thanks Shirley,
These are quite tasty and I’m happy to say, even after 3 batches, he has yet to tire of them!
Hugs,
–Amber
Any way to do these without almonds? My little gets hives from almonds.
Hello There Knitting Eema~
Great question. And yes – absolutely. Just one caveat, however, I’m not sure about the liquid ratios, as this will change a bit with the grains. Perhaps you can play around with the recipe a bit. I would start with 1 1/2 to 2 cups of the grain flour and see how the batter looks. A dry batter with grains will be a very dry muffin, so try and keep it moist. Here are some good gluten free/nut free flour blends you can use:
All-Purpose Flour Blend
*1/2 cup rice flour
*1/4 cup tapioca starch/flour
*1/4 cup potato starch
Self-rising flour blend:
*1 1/4 cups white sorghum flour
*1 1/4 cups white rice flour
*1/2 cup tapioca starch
*2 teaspoons xanthan gum
*4 teaspoons baking powder
*1/2 teaspoon salt
Hope this helps. Good luck!
Be Well,
–Amber
These look amazing! I want to make them this instant! I have parsnips in the fridge calling to me.
One question: is the ginger amount you use fresh or dried/powdered?
Thanks!
Hi There Magda~
Oh my goodness, thank you for alerting me to this oversight. I made the change. I used ground ginger (found in the bulk section at my local Coop) but this can also be found in any spice section.
Thank you for your comment. Good luck and please let me know how they turn out for you! I just ate the last one yesterday morning for breakfast!
Be Well,
–Amber
Adding parsnips to muffins is a new one to me, but they look good. It’s wonderful that you make foods like this that your son can eat, and what a bonus that your husband likes them too.
Thanks Linda. They are different, but yummy and fun!