Parsnip Cardamom Muffins

1 small-medium apple (any variety), cored, roughly chopped

1 heaping cup roughly chopped parsnips (about 2 medium parsnips)

8 medjool dates, pitted, roughly chopped

1/2 cup extra-virgin olive oil

2 tsp. vanilla extract

2 large eggs

1 1/2 cups almond flour 

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. ground cardamom

1/2 tsp. sea salt 

1. Preheat oven to 350 degrees F. Lightly grease or line each well of a 12-cup muffin pan, and set aside. 
2. In the bowl of a food processor, add roughly chopped apple, parsnips, and dates. Pulse food processor until ingredients are very finely chopped (almost pulp-like). 
3. Add remaining ingredients to the food processor, and pulse until combined into a batter.
4. Scoop batter from the food processor into prepared muffin cups, dividing equally among the 12 cups. 
5. Bake muffins at 350 degrees F for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean. 
6. Cool muffins in the pan about 10 minutes, and then transfer to a wire rack to cool completely. 
7. Store muffins in an airtight container on the counter for 3 days or refrigerated for up to 5 days.

Note: 

• If you do not have a food processor, you can grate the apple and parsnips on the small holes of a box grater. Chop the dates until almost a paste. Then, combine all ingredients in a large bowl to make the batter.