This recipe was the first one on my Youtube channel. It has been a hit every time I made it so I decided to start my ‘Eat for Happiness empire ;)’ with this sweet crowd pleaser.


The best season to make these is probably autumn. When parsnips are at their best. These parsnip muffins are definitely a staple during all autumn and winter festivities in our home.
Ingredients for a tray of 6 muffins:
  • 100 gr. whole wheat flour
  • 50 gr. buckwheat flour
  • 100 gr. coconut oil (melted)
  • 120 gr. coconut sugar
  • 60ml honey
  • 2 eggs
  • 1 teaspoon baking powder
  • 1teaspoon baking soda
  • 1 organic lime (zest and juice)
  • 200 gr. parsnips (peeled and grated)
  • vanilla pod (or 1tsp vanilla extract)
  • 1tsp grated ginger

Heat the oven at 180 °C (360 F) fan

Melt your coconut oil by creating a double boiler. This is basically a bowl of coconut oil

placed in a bowl of hot water. Peel and grate the parsnip. Then sift the whole wheat flour and buckwheat flour into a large mixing bowl. Add baking powder and baking soda and stir.

I like to mix my wet ingredients in a food processor or blender, but a bowl and whisk work perfectly as well. Mix the coconut oil, honey, sugar, eggs and vanilla until you have a smooth liquid mixture.

Grate the zest of one lime into your wet mix and add lime juice and a teaspoon of freshly grated ginger. Stir well.

Gently combine everything by pouring your liquid mix into the dry mix. Stir in a gentle way (so the batter stays airy) until everything is well incorporated and fluffy. Finally add the grated parsnip and softly fold it in with your spatula.

Fill the baking cups. I usually fill them almost all the way. That creates large muffin heads which is my favorite part. If these were cupcakes though, I would recommend you fill them 3/4.

Bake for 20 minutes.


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