Spiced Parsnip Muffins

Serves: 2 (large)

Happy Friday! I hope you have had a great week! Any exciting plans for the weekend? The weather forecast (for once) finally says sun all weekend, so let’s keep our fingers crossed! I need some Vitamin D! :)

This Friday I am linking up to Laura’s weekly “Strange But Good” fun! Have you checked it out before? It is where you can share recipes that are delicious, but might seem a little, well, ‘strange’! Personally, I find this recipe to be totally normal, but then again, I am a food blogger, which means strange food combinations seem very normal to us! haha I figured, since a lot of people might find this recipe odd, why not share it on a Friday so I can join in on all of the fun! I hope you enjoy this one! P.S – It’s a great way to sneak a few veggies into your diet too! ?

Fit Ingredients

  • 1/2c (50g) chestnut flour (or flour of choice – except coconut flour)
  • 1/3c baking stevia (or coconut sugar)
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp allspice
  • 2 large eggs
  • 1 large parsnip (~113g), boiled and mashed
  • 2 tbs coconut milk (or milk of choice)

**************************************************************

  • large muffin/cupcake tin
  • non stick spray

**************************************************************

Directions

1. Pre heat your oven to 350 degrees.

2. Spray 2 large muffin cups (or 4 small) with non stick spray.

3. In a bowl combine your dry ingredients: chestnut flour, stevia, baking powder, cinnamon and allspice.

4. In a second bowl combine your mashed parsnip, eggs and coconut milk.

5. Mix you wet and dry ingredients.

6. Divide your batter evenly between 2 muffin tins (or 4 if making smaller ones)

7. Bake for ~ 30 minutes or until a toothpick comes out clean. (Baking time will be less for 4 muffins)

8. EAT! :)

These muffins are loaded with the warm, sweet flavor of cinnamon and allspice and the nutty flavor of the chestnut flour. The parsnips give a sweet hint every few bites making for a nice surprise! They came out sooo soft and moist! I took one bite and was in heaven! I wanted to share one with the bf (he needs all the veggies he can get), but they were just too good! I had one at room temperature and one toasted the following day! Toasted wins in my book! Yummy! :)

***************************************************************************************************************************************

Nutrition (for 1 out of 2 large muffins)

Calories: 216.5, Protein: 8.8g, Carbs: 32.1g, Fat: 6.0g (3g Saturated), Sodium: 72mg, Fiber: 3g (Net Carbs: 29.1g)

Even at 216 calories these bakery size muffins are still 1/3 or less of the calories in a regular store bought muffin!!

***************************************************************************************************************************************

*Do you find this recipe ‘strange’?

*What is the strangest food or food combination you have eaten lately?

*Have you checked out the other “Strange But Good” recipes yet? If not, click below for all the fun!

And a BIG THANK you to Laura for creating this crazy food fest! :)

Leave a Reply