Vegan parsnip muffins

Spiced muffins with grated parsnip instead of carrot. An autumn treat with a nutty flavour from ground hazelnuts. These moist muffins bring a bit of variety to your dessert plate.

At a glance

• Serves 6
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 240 kcal per serving
• Protein: 4 g
• Fat: 14 g
• Carbs: 25 g

Ingredients

• 150g parsnips
• 100g spelt flour
• 50g ground hazelnuts
• 3 tbsp maple syrup
• 50ml olive oil
• 1 tsp baking powder
• 1 tsp cinnamon

Method

You’ll need: oven · muffin tin · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and get a muffin tin ready.
2. Peel the parsnips and grate them very finely with a vegetable grater.
3. Mix the spelt flour, hazelnuts, baking powder and cinnamon in a large bowl.
4. Stir the olive oil, maple syrup and grated parsnips into the dry ingredients.
5. Divide the soft batter between the muffin cases and bake for 25 minutes.

Good to know

Carrot cake is so yesterday! Parsnips bring an earthy yet delicately sweet note to these moist muffins.

Swaps

Parsnips → sweet potatoes (if you can't get parsnips). Spelt flour → gluten-free oat flour (for a gluten-free version). Olive oil → melted coconut oil (for a milder flavour).

Cooking tips

Grate the parsnip really finely so it practically melts into the batter as it bakes.

Storage

Kept in a box at room temperature, the muffins stay lovely and moist for three days.

Allergens

Contains tree nuts (hazelnuts) and gluten (spelt). Vegan and soya-free.

Dairy-free recipes