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1
Place the almonds in a single layer in a pie pan and place in oven.
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2
Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats.
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3
Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
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4
Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
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5
Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined.
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6
Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps.
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7
Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure.
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8
Sprinkle the top of each muffin with the toasted almonds.
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9
Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking.
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10
If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes.
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11
Serve warm.
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12
Store completely cooled muffins in an airtight container for up to 3 days.
