Oh these muffins! I could sing a song about them, but I'll let you make them and see for yourself. The perfect balance of sweetness, with warming spices like ginger and cinnamon to give you that extra hug. I love it as a treat or even for breakfast, warmed up with some honey, or even some yogurt and nut butter!
Ingredients
Dry Ingredients
110g (200ml) brown rice flour
60g (125ml) almond flour
80g (170ml) tapioca flour
2 teaspoon gluten free baking powder
¼ teaspoon baking soda
Pinch of himalayan or sea salt
1 tablespoon ground flax seeds
1 teaspoon cinnamon
½ teaspoon ground nutmeg
2½ teaspoons ground ginger
Wet Ingredients
125 ml coconut oil
60 ml rice malt or maple syrup
1 teaspoon vanilla bean powder or vanilla extract
2 eggs
1 large parsnip, grated (about 150g)
1 red apple, grated (with skin on if organic)
70g (125ml) sultanas
Sunflower seeds, to top
Instructions
Start by preheating your oven to 175ºC/350ºF and lining a muffin pan with muffin cases or lightly greasing them with coconut oil.
Sift your dry ingredients into a large bowl so that everything is nicely combined and mix together.
In a separate bowl add your wet ingredients except parsnip, apple, and sultanas. Mix wet ingredient together and pour into the large bowl and mix with the dry ingredients until combined. Add parsnips, apple, and sultanas and stir.
Spoon the mixture into your 12 muffin cases, top with some sunflower seeds, and bake for 25-30 minutes or until a knife inserted into the middle comes out clean and the tops are slightly browned.
Let cool for 5-10 minutes and then transfer to a cooling rack.
I love eating this slightly warm out of the oven, with some honey and a mug of tea. They will keep in the fridge for 2-3 days and can also be frozen.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/parsnip-ginger-and-apple-muffins