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!
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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.