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.
(grain free, gluten free, dairy free, cane-sugar free, egg free, xanthan gum free, soy free)…but oh so flavor-full!
(raw honey or agave will also work)
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
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.