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Sweet of the Week #43, Ginger Parsnip Muffins with Amber from The Tasty Alternative

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Please welcome Amber from The Tasty Alternative.  She is guest posting here this week, sharing her Ginger Parsnip Muffins.  Parsnips are on my Challenge Ingredient List and while I had big plans to bake a cake from a recipe my friend Eileen shared, I saw Amber’s recipe and it sounded so good I simply had to share with you.  I’m so excited Amber agreed to become my first guest post author and know you’ll enjoy these muffins.

While you sit down with a warm cup of tea and a muffin, pop on over to read Amber’s blog.  Her story of healing from the inside with good food is an inspiration.  Food, the right food, can definitely be medicine and Amber’s blog does a great job of showing how we can achieve health while still enjoying delicious food.  

Ginger Parsnip Muffins (grain free, vegan, dairy free, cane-sugar free)

(grain free, gluten free, dairy free, cane-sugar free, egg free, xanthan gum free, soy free)…but oh so flavor-full! 


When I saw that Kim and Ricki’s SOS Kitchen Challenge for November was parsnips, I was pumped.  A vegan, grain-free muffin idea started to swirl around in my brain and yes it took me an entire month to finally bring this idea to reality.  Time can sure slip away from you when you’re a busy mommy.  Can I tell you though, I am so pleased with these muffins!  They are very moist (my favorite characteristic in a muffin) and my 2-year-old son LOVES them, which warms my heart because I make these allergy-friendly recipes with him in mind (due to his eczema ).  But kids are the world’s best food critics, don’t you think?  My husband also ate these up.  I hope you enjoy them too.  
Salud.

Ingredients
Dry:
2 cups organic almonds
1/2 cup coconut flour
2 tablespoons arrowroot 
2 tablespoons aluminum-free baking powder
1/4 cup tapioca starch
1/2 teaspoon salt
2 teaspoons ginger (or 1 teaspoon for a milder ginger flavor)
1 tablespoon cinnamon
Wet:
2 cups grated parsnips
1/2 cup unsweetened applesauce
1 tablespoon vanilla 
1/2 cup oil (I use grapeseed)
1/3 cup coconut nectar  + 5 drops liquid stevia 
(raw honey or agave will also work)
1/4 cup filtered water 

How To
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 

3.  Add arrowroot, baking powder, salt, tapioca starch, cinnamon and ginger: pulse, pulse then blend, blend, blend!!

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

Thanks, Amber, for the terrific guest post.  I’m excited to try these muffins and even more excited you shared them with my readers.  

Comments

  1. Kalinda says

    Whoa, parsnips in muffins, crazy! (I suppose we put carrots in cake pretty frequently). These sound great though, love the ginger, almond, coconut combo.

    Reply

  2. Amber says

    Oh Johnna, you did such a great job with the post. I just love it. Thank you for your kind words. I'm honored to be your first guest author. And so pleased to share these health-full muffins with others.

    Your blog is very special – such a wonderful place to find sweet treat recipes with a gluten-free advantage. 🙂

    Have a beautiful day,
    –Amber

    Reply

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