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Parsnip Muffins

These moist parsnip muffins are a delightful blend of sweetness and spice, featuring grated parsnip, juicy raisins, and a hint of ginger to create a flavor unlike any other. Enjoy these spiced, moist muffins with your favorite tea or coffee!

Ingredients (for 12 muffins):

• 1 ½ cups grated parsnip
• 1 ½ cups all-purpose flour
• ½ cup raisins
• ½ cup coconut sugar
• 2 large eggs
• ½ cup coconut oil, melted
• ½ cup almond milk
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, ginger, cinnamon, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until well combined.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Gently stir in the grated parsnip and raisins.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-22 min. or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the tin for 5 min. before transferring them to a wire rack to cool completely.