Breakfast
·
Breads

Maple Parsnip Oat Muffins

Corey Burdick

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Corey Burdick. Corey says, "I love that these are savory muffins with just a hint of sweetness from the maple syrup. No refined sugar, gluten-free, and vegan while still feeling like a special indulgence with morning coffee!"

Prep Time

15 minutes

Cook Time

15 minutes

Yield

20 Muffins

Ingredients

2 cups parsnip (about 2 medium)
2 cups flour, gluten-free (all-purpose blend)
1⁄2 cup oats, rolled (plus 1 Tbsp)
2 teaspoons baking soda
1 1⁄2 teaspoons cinnamon, ground
1⁄2 cup butter, non-dairy (like Earth Balance)
1⁄2 cup maple syrup (plus 1 Tbsp)
1 cup almond milk
1 1⁄2 tablespoons lemon juice

Instructions

Peel and grate the parsnips and place them in a large bowl.  Add the rest of the dry ingredients, putting aside 1 Tbsp of oats for later.  Stir.

Measure 1/2 cup of non-dairy butter and melt in a saucepan on the stove or in the microwave.  Once melted, add 1/2 cup maple syrup, 1 cup almond milk, and 1 1/2 Tbsp lemon juice.  Pour the wet mix into the dry and stir until just combined.

Spoon the mix into muffin wrappers in muffin tins, about 2/3 full.  Sprinkle the remaining oats on the muffins and bake for 15-17 minutes.  When done, brush the remaining maple syrup across the tops.  Enjoy!

Notes

This recipe can also be made with gluten flour and dairy butter.