Gluten-Free (And Dairy Free) Parsnip Muffins Recipe

Name: Gluten-Free (And Dairy Free) Parsnip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gluten free flour (I used Bob's Red Mill); 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 2 raw parsnips, peeled and grated; 1/4 cup oil (I used organic sunflower); 3 large eggs; 3/4 cup vanilla dairy-free yogurt (I used coconut milk-based); 1/2 cup brown sugar, packed; 1/2 cup sugar; 1 handful toasted sliced almonds

Servings: persons

1 cup gluten free flour (I used Bob's Red Mill)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 raw parsnips, peeled and grated
1/4 cup oil (I used organic sunflower)
3 large eggs
3/4 cup vanilla dairy-free yogurt (I used coconut milk-based)
1/2 cup brown sugar, packed
1/2 cup sugar
1 handful toasted sliced almonds

1
Preheat oven to 375 and prepare muffin tin. This recipe makes 12 pretty substantial muffins. I like using liners, but if you'd prefer you can just grease your tins well.
2
Combine dry ingredients: gluten free flour, baking powder, baking soda, salt, and pumpkin pie spice.
3
Mix wet ingredients: both sugars, oil, eggs, yogurt. And add the grated parsnips.
4
Combine the wet and dry ingredients. There's no real exact science here; just fold until well-blended. It'll be a pretty lumpy batter.
5
Divide the batter evenly into muffin tin. They'll puff out over the tops, but I still fill them pretty full. I like a hearty muffin.
6
Bake for 20-25 minutes. Err on the shorter side if you're using a dark metal muffin tin.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup gluten free flour (I used Bob's Red Mill), 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Gluten-Free (And Dairy Free) Parsnip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free (And Dairy Free) Parsnip Muffins

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