These parsnip muffins make a healthy snack, breakfast, or dessert! Made with diced apples and shredded parsnips, plus honey, Greek yogurt, and applesauce, they have a perfect texture and just the right amount of sweetness.
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Parsnips and apples are a great duo. I first discovered the potential of this combination when making my Spiced Parsnip and Apple Baked Oatmeal. After that, I made a parsnip and apple soup for my cookbook. And as you can see, I’m still experimenting with recipes that use these two ingredients.
These apple parsnip muffins are one of my favorite concoctions. Every bite is bursting with flavor. The shredded parsnips melt into the batter, bringing a subtle sweetness with them, while the small cubes of apple make their presence more known. You’ll also taste hints of cinnamon and cardamom as you gobble them up. YUM.
Sounds amazing, right? So much so that I actually put the word amazing in the recipe title!! I wanted to do everything I could to make sure you try them.
How to Make Parsnip Muffins
Scroll down to the recipe card at the bottom of the post for the full ingredients list and instructions. Here’s a preview of the steps.
- Prep the ingredients. Shred the parsnips and cut the apples into ¼-inch cubes. Gather the wet and dry ingredients.
- Combine the wet ingredients in a large bowl, then add the dry ones. Mix well. Fold in the parsnips and apples.
- Spoon the batter into a muffin pan. Top with sliced almonds if desired.
- Bake and enjoy! Your apple parsnip muffins are ready to be devoured.
- You can use a combination of whole wheat and all purpose flours for this recipe (like I did) or just one of the flours alone. I like the extra oopmh and the little bit of extra fiber that whole wheat flour gives to the muffins.
- When combining the wet ingredients, the melted coconut oil may start to solidify if the other ingredients are cold. To prevent this, try to keep the eggs and yogurt at room temperature for 20 minutes or so before starting the recipe. Or mix the ingredients in a microwave-safe bowl and microwave for 15 to 20 seconds at a time until the coconut oil melts again. Finally, you can use olive or canola oil instead of coconut oil; you won’t have issues with those oils solidifying.
- Shred the parsnips using a hand or box grater and cut the apples with a knife. You want to cut the apples into tiny cubes (about ¼-inch) so that the flavor gets dispersed more evenly in the batter.
- For a no-hassle way to prepare muffins without having to use liners or grease the muffin pan, use a silicone muffin pan. I’m obsessed with mine!
- Store apple parsnip muffins in an airtight container on the counter or in the fridge for up to 5 days. You can also freeze them. After they cool, wrap each one with plastic wrap then place in a freezer bag. Let them thaw in the fridge before eating or reheat from frozen in the microwave for 1 to 2 minutes (after removing the plastic wrap).
More Muffin Recipes
If you love these amazing parsnip muffins, you should check out some of the other muffin recipes on the site. Readers love the Zucchini Carrot Oat Muffins, Vegan Carrot Banana Muffins, and Oatmeal Orange Carrot Muffins with Cranberries.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Apple Parsnip Muffins
- ½ cup honey
- ½ cup plain Greek yogurt - I used full fat
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil - can sub olive, canola, or avocado oil
- 1 teaspoon vanilla extract
- 2 eggs - beaten; preferably at room temperature
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom - optional
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1.5 cups shredded parsnips
- 1.5 cups diced apples - cut into ¼-inch cubes; about 2 small apples
- ¼ cup sliced toasted almonds - optional
- Preheat the oven to 350°F. Line or grease a muffin pan and set aside. If using a silicone muffin pan, you do not need to line or grease it.
- In a large mixing bowl, combine the wet ingredients: honey, Greek yogurt, applesauce, melted coconut oil, vanilla, and eggs. Whisk together.
- In a separate bowl, stir together the all purpose and whole wheat flours, baking powder, cinnamon, cardamom, baking soda, and salt. Add the dry ingredients to the bowl with the wet ones. Whisk until combined.
- Fold in the shredded parsnips and cubed apples. Stir well.
- Spoon the muffin batter into the muffin pan. You should fill the muffins all the way to the top. Sprinkle the sliced almonds on top of the muffins if using.
- Bake for 21 to 24 minutes until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool or enjoy warm!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
- Flours: you can use the combo of whole wheat and all purpose flour like I did or you can use 1 and ¾ cups of one of those flours. I suspect gluten free all purpose flour would also work in this recipe but I have not tried it.
- Apples: I used Honey Crisp apples but you can use any variety.
- Storage: Keep in an airtight container on the counter or in the fridge for up to 5 days. To freeze, let the muffins cool completely then wrap each one in plastic wrap and transfer to a freezer bag. Let them thaw overnight in the fridge or reheat from frozen in the microwave for 1 to 2 minutes.
Enjoy your amazing muffins! – Lizzie
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