Ingredients
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1 cup
gluten free flour (I used Bob's Red Mill)
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1 teaspoon
baking powder
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3/4 teaspoon
baking soda
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1/2 teaspoon
salt
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2
raw parsnips, peeled and grated
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1/4 cup
oil (I used organic sunflower)
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3
large eggs
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3/4 cup
vanilla dairy-free yogurt (I used coconut milk-based)
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1/2 cup
brown sugar, packed
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1/2 cup
sugar
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1 handful
toasted sliced almonds
Directions
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Preheat oven to 375 and prepare muffin tin. This recipe makes 12 pretty substantial muffins. I like using liners, but if you'd prefer you can just grease your tins well.
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Combine dry ingredients: gluten free flour, baking powder, baking soda, salt, and pumpkin pie spice.
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Mix wet ingredients: both sugars, oil, eggs, yogurt. And add the grated parsnips.
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Combine the wet and dry ingredients. There's no real exact science here; just fold until well-blended. It'll be a pretty lumpy batter.
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Divide the batter evenly into muffin tin. They'll puff out over the tops, but I still fill them pretty full. I like a hearty muffin.
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Bake for 20-25 minutes. Err on the shorter side if you're using a dark metal muffin tin.
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