Maple Parsnip Oat Muffins

Summary

Yield
Muffins
SourceCorey Burdick
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Description

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!"

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 teaspoon
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 tablespoon
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.