Sweet Parsnip Muffins

5 from 7 votes

These Parsnip Muffins are moist, tender, made with whole wheat flour, rolled oats, warm spices, and are perfectly sweet! Mixed in one bowl and done baking in under 20 minutes, these hearty muffins are perfect for a healthy breakfast or quick snack.

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: parsnip, rolled oats, whole wheat flour

Servings: muffins

Calories: 168kcal

Author: Taesha Butler

Ingredients

1 cup peeled and grated parsnips
1 cup unsweetened applesauce
2 large eggs
¼ cup olive oil or vegetable oil or avocado oil
2 teaspoon vanilla
⅓ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1¼ cups whole wheat flour
¾ cup rolled oats
⅓ cup raisins or dried cranberries

Instructions

Preheat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil.
Add grated parsnips to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
Add baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl with the parsnip mixture. Whisk together again to incorporate everything.
Add the flour and rolled oats to the bowl. Stir until just combined. Do not overmix, as this can result in dense muffins.
Finally, add in the raisins. Fold them into the batter.
Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way.
Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes. If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.
Allow them to cool in pan for 15 minutes before enjoying. Once cooled completely, store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.

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