Parsnip, Ginger and Apple Muffins (Gluten Free)

These muffins.

Oh good god, these muffins. If the evil witch from Hansel and Gretel had made her house out of these muffins I would have devoured the whole thing before she even knew I was there.

I want my next pillow to be made out of these parsnip, ginger, and apple muffins just so I can munch on them in my sleep.

Anyways… I think you get that I love these muffins.

Parnsip Ginger Apple Muffins

They were the perfect balance of golden crispy on the outside while the inside stayed moist and fluffy.

The apple gives it that lovely sweetness, especially when combined with the sultanas, that bake beautifully and make each bite so super delicious. Then add the warming spices like ginger, cinnamon, and nutmeg and you’ve got yourself a party!

They are sweet without being sickly, which means that you can totally get away with having one (or three) for breakfast. I love adding some honeycomb to mine, it’s just so luscious!

Parnsip Ginger Apple Muffins

I know it sounds weird to have any cake made out of parsnips, but their flavour is so subtle you won’t even notice it’s there. It just gives the muffins extra moisture and texture, while also adding some more goodness.

Move over carrots, there is a new star in town!

Parnsip Ginger Apple Muffins

You know, I’ve always been a blueberry muffin kind of girl.

It was always my safe choice, and I always knew it would taste amazing. But I decided it was time to break free, to travel down a different road, and get acquainted with a new muffin.

I honestly had about 4 of these in one sitting, and it took all my self control to not go and have another, so I think it’s safe to say it turned out well!

Parnsip Ginger Apple Muffins

These are super simple to make as well, which is probably another reason why I love them so much. Two bowls, a 12-whole muffin tin, and you’re good to go. Fuss-free and flavour-full!

When buying your sultanas try and look for vegetable oil and sugar-free varieties. Might take some looking, but they are definitely out there! If you can’t find it then obviously don’t stress it, but the closer to natural as you can find the better.

Parnsip Ginger Apple Muffins

My pro-tip for having these?

Slightly warm them in the oven, chop in half and smother honey over it.

If you’re on the run though, then you can definitely just grab-n-go. Since I store mine in the fridge I did find they got a bit dry as the days went by, which was solved when I re-heated them a little. Them boom, nice and moist again!

Parnsip Ginger Apple Muffins

Parsnip, Ginger and Apple Muffins (Gluten Free)
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!
Recipe type: Gluten Free, Healthy
Serves: 12
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
  1. Start by preheating your oven to 175ºC/350ºF and lining a muffin pan with muffin cases or lightly greasing them with coconut oil.
  2. Sift your dry ingredients into a large bowl so that everything is nicely combined and mix together.
  3. 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.
  4. 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.
  5. Let cool for 5-10 minutes and then transfer to a cooling rack.
  6. 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.
Parnsip Ginger Apple Muffins