RECIPE: Parsnip & Pecan Muffins

    This recipe links to the post ‘Banishing the Breakfast Biscuit’

    Makes 12-13 Done

    These can also be made as one large cake, bake at 190°C for 30-35 minutes. Have plain or top with natural/coconut yoghurt or coconut cream.

    • 2 medium organic eggs
    • ¼  cup cold pressed extra virgin olive oil
    • 1 small mashed banana (the riper the better)
    • ¼  cup raw maple syrup (swap for another banana if you’d prefer)
    • 1 small sweet apple, unpeeled but washed and finely grated
    • 1/4 cup coconut palm sugar
    • 1/4  tsp sea salt
    • 1 ½  tsp bicarbonate of soda
    • 1  tsp ground cinnamon
    • 1/2 cup unsweetened almond milk or milk of choice, I used homemade hemp milk in this batch
    • 1 1/4 heaping cups (packed) coarsely grated parsnip
    • 2/3  cup gluten free rolled oats
    • 1/2  cup almond meal
    • 1 cup + 2 tbsp buckwheat flour *
    • 1/2  cup raw pecans, coarsely chopped

    * I have also tried 1/2 cup buckwheat & 1/2 cup brown rice flour and they work just as well. I’m sure something like spelt would work too but as I cannot have gluten I haven’t tried. If you do experiment be mindful the gluten will bind the mixture more so you will probably need to use less flour or more liquid.

    1. Preheat oven to 190°C. Prepare a muffin tin with liners or lightly grease them.
    2. In a bowl mash the banana then add the eggs, maple syrup, olive oil and whisk to combine.
    3. Next add the apple, coconut sugar, bicarbonate of soda, salt and cinnamon and whisk again. Then stir in the almond milk.
    4. Add the grated parsnip and fold through.
    5. Add the oats, almond meal, buckwheat flour in batches, gently mix through until just combined. Finally fold through the pecan pieces.
    6. Divide the mix evenly among 12 muffin tins, filling them all the way up to the top.IMG_5702
    7. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
    8. Remove from oven and pop onto a cooling rack to go completely cold. (If you haven’t used liners wait for a couple minutes before trying to take them out of the tin).
    9. Store in an airtight container or bag at room temperature, they will keep for 5 days (if they last longer than 1….)
    10. Alternatively they can be frozen once completely cold.