Maple Parsnip Oat Muffins
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!"
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!
This recipe can also be made with gluten flour and dairy butter.