Flourless Parsnip Cardamom Muffins
Every fall when we dig up the parsnips that have taken up precious real estate in the field for over 5 months, I like to celebrate their sweet earthy flavor by baking up something sweet. And while I will come back here with plenty of savory parsnip recipes, I wanted this first one to be a baked good so you can impress your kiddos with something that they will most likely love that contains an otherwise often overlooked veggie. The humble parsnip. It’s earthy, sweet, and so gosh darn versatile.
These muffins have everything I love in a homemade treat. They’re sweetened with dates, made without any refined flour, and have a whopping full cup of grated parsnip in them. Healthy, tasty, and special.
My girls loved these muffins so much! We whipped up some homemade maple cashew cream to spread on half of them so they were more of a “cupcake” but in all honesty, I preferred mine plain while my girls liked the addition of the cream.
I hope you and your family loves these healthy, tasty and simple brownies as much as we do!
Parsnip Cardamom Flourless Muffins
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 24 mini muffins
3/4 cup Medjool dates (about 8 large dates)
1 cup unsalted cashew butter (or macadamia nut butter or almond butter)
1 Tablespoon vanilla extract
1 1/2 teaspoons ground cardamom
1/4 teaspoon unrefined salt
1 teaspoon baking soda
1 egg, whisked
1 cup grated raw parsnip
Optional Cashew Cream icing recipe HERE
Preparation
Preheat the oven to 350F and line a mini muffin tin with liners.
Soak the dates in a bowl of boiling water for 5 minutes to really soften them up. Add the soaked dates to the food processor along with 1/2 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed)
Add the remainder of the ingredients (minus the parnsips) and process until smooth. Fold in the grated parsnip.
Spoon the mixture into the prepared muffin tin.
Bake in the oven for 25-35 minutes or until a toothpick comes out almost clean.
Notes- Store at room temperature for 1 day or keep in the fridge for 5 days.
