Parsnip Morning Glory Bran Muffins: A wholesome and healthier muffin recipe that will not disappoint. They are naturally sweetened with maple syrup, applesauce, and raisins, flavored with cardamom and shredded parsnip, and made with whole wheat flour and wheat bran. Perfect for a delicious breakfast to serve along with your morning Joe.
1cupunsweetened applesauceat room temperature – (preferably homemade)
¼cupcoconut oilmelted and cooled
½cupsliced almondsplus more as topping
2cupsparsnip*peeled and shredded
Pre-heat the oven to 350 F degrees. Spray a 12-cup muffin tin lightly with vegetable spray and line it with muffin liners. Set aside.
Mix together the flour, bran, baking powder, cardamom, salt, and all spice in a medium-size bowl.
In another bowl, whisk together the eggs, applesauce, maple syrup, coconut oil, and vanilla extract until thoroughly combined.
Fold in the dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
Fold in the sliced almonds, raisons, and shredded parsnip. Again, mix just until combined.
Using an ice cream scoop or a large spoon, divide the batter into the muffin cups.
Bake for 30-35 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Let cool in the muffin tin for 10 minutes. Remove the muffins from the tin and serve while still warm.
As long as they are kept in an airtight container, they will keep fresh up to 3 days in room temperature. If you want, you can freeze them as well. If you decide to do so, make sure to store them after they are fully cooled in either Ziploc freezer bags or in an airtight container.* If you cannot find parsnips, feel free to use the same amount (2 cups) shredded sweet potatoes or carrots. If you do so, I'd recommend omitting cardamom.