| Vegan Parsnip and Apple Muffins |
Prep time: 25 Mins
Cook time: 21 Mins
Yields: 15 Muffins
Bored of the usual fruit muffins? Get adventurous and try this spiced parsnip and apple muffins recipe and you will become bold enough to try a parsnip cake instead of carrot cake.
Dry Ingredients:
- 1 cup walnuts
- 2 cups grated parsnip (See My Notes)
- 1 cup grated apple
- 2 cups whole wheat flour (See My Notes)
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons cinnamon, ground
- 1 teaspoon baking soda
- 1 teaspoon ginger, ground
- 1/2 teaspoon salt
- 1/2 cup raisins
Wet Ingredients:
- 2/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 and 1/2 teaspoons vanilla extract
Substitutions:
- walnuts - any other nut, preferably pecan
- parsnip - carrot, beets, zucchini
- apple - pear
- whole wheat flour - all-purpose flour
- coconut oil - any other oil of your choice or melted butter for non-vegans
- maple syrup - agave syrup or honey for non-vegans
- almond milk - any other non-dairy milk or dairy milk for non-vegans
- apple cider vinegar - white vinegar
Instructions
- Preheat oven to 350F/180C for 15 minutes. Toast the walnuts while the oven is preheating. 7-8 minutes should be fine. Stir it once in the middle. Chop it coarsely once cool enough to handle. Line muffin cups with paper liners.
- In a medium size bowl, combine together the grated parsnip and apple.
- In another large bowl, stir together the rest of the dry ingredients including the walnuts and raisins.
- In a small bowl, whisk together the wet ingredients.
- Fold in the wet mix and grated parsnip and apple into the dry mix and stir until just combined.
- Using an ice-cream scoop divide the batter equally among 15 muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Mine was done in 22 minutes.
- Cool the muffins on a wire rack before storing it.
My Notes:
- I accidentally used 3 cups of grated parsnip instead of 2 cups. So the batter was quite thick and I had to add some milk to get the right consistecy for scooping it out. The muffins turned out great even after this mess up. So you should be fine using the extra 1 cup because it makes these muffins even healthier.
- I used whole wheat flour from Indian grocery store. I notice that this whole wheat flour is very fine textured than the whole wheat flour you get in American/Canadian grocers. This looks more like whole wheat pastry flour, so I have started using it quite often while baking and it does turn out good and is not as nutty or robust like the other whole wheat flour.
- As always the sweetness was just right for us, which means that others might feel that it is less sweet. So if you usually prefer sweeter muffins then increase the quantity of maple syrup by another 1/4 cup.
Nutritional Information for 1 Muffin
|
Calories: 285.3 Total Fat: 18.6 g Saturated fat: 11.5 g Unsaturated fat: 5.5 g Cholesterol: 0.0 mg Total Carbohydrate: 29.9 g |
Sugars: 11.9 g Dietary Fiber: 4.0 g Protein: 3.9 g Sodium: 226.2 mg Potassium: 203.8 mg |
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/vegan-parsnip-apple-muffins-recipe/