• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Snacks

    Amazing Apple Parsnip Muffins

    Published: Jan 14, 2022 / Modified: Jan 14, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 21
    Jump to Recipe Print
    12 apple parsnip muffins on a wire cooling rack on top of a counter with a striped napkin
    images of apple parsnip muffins separated by orange text box with recipe title

    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.

    12 apple parsnip muffins on a wire cooling rack on top of a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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.

    apples, applesauce, a parsnip, eggs, honey, oil, yogurt, and dry ingredients on a counter

    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.

    1. Prep the ingredients. Shred the parsnips and cut the apples into ¼-inch cubes. Gather the wet and dry ingredients.
    2. Combine the wet ingredients in a large bowl, then add the dry ones. Mix well. Fold in the parsnips and apples.
    3. Spoon the batter into a muffin pan. Top with sliced almonds if desired.
    4. Bake and enjoy! Your apple parsnip muffins are ready to be devoured.
    • diced apples and shredded parsnips being mixed into a whole wheat muffin batter with a rubber spatula
    • parsnip muffins topped with toasted almonds in a silicone muffin pan before baking

    Expert Tips

    • 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).
    one apple parsnip muffin sliced in half and drizzled with honey on a serving plate

    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.

    12 apple parsnip muffins on a wire cooling rack on top of a counter with a striped napkin

    Apple Parsnip Muffins

    These healthy muffins are nothing short of amazing. Made with honey, Greek yogurt, and applesauce, and seasoned with cinnamon and cardamom, they're irresistible!
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Servings: 12 muffins
    Calories: 201kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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).

    Notes

    • 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.

    Nutrition

    Serving: 1muffin | Calories: 201kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 159mg | Potassium: 223mg | Fiber: 3g | Sugar: 15g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy your amazing muffins! – Lizzie

    More Plant-Based Snack Recipes

    • Banana Chia Pudding
    • Almond Granola with Honey and Vanilla
    • Morning Glory Cookies (Healthy Oatmeal Breakfast Cookies)
    • Healthy Celery Snack with Herbed Mascarpone
    • 21

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Sheet Pan Omelet with Veggies
    • Banana Red Lentil Muffins
    • Tofu Burrito Bowls
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC