quickbread - carrot-parsnip muffins

By tinathorn

Ingredients

• 4 eggs
• 1/3 cup brown sugar/sucanat
• 2 Tbsp extra virgin coconut oil, melted
• 1 1/2 cups grated parsnip (approximately 1 large)
• 1 1/2 cups grated carrot
• 1 1/2 cups blanched almond flour
• 1 Tbsp coconut flour
• 3/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla
• 1/2 tsp allspice
• 1/4 tsp ground ginger
• 1/4 tsp cardamom
• 1 tsp nutmeg
• Optional: add 1/2 cup chopped walnuts

Details

Servings 1
Adapted from thepaleomom.com

Preparation

Step 1

Preheat oven to 350F. Grease a muffin pan.
2. Grate parsnip and carrot finely. I like to just pulse them in a food processor until finely ground.
3. Combine eggs, parsnip, carrot, oil, sugar and vanilla in a large bowl. Stir to form a batter.
4. Combine almond flour, coconut flour, baking soda, cream of tartar and spices in a small bowl.
5. Add dry ingredients to wet ingredients and stir until combined into a very thick batter. Fold in walnuts, if using.
6. Spoon into muffin cups and bake for 35 minutes.
7. Let cook a few minutes in the muffin pan before removing. Enjoy!