Parsnip Cardamom Muffins might seem like an unusual combination, but trust me - this flavor pairing is warm, spicy, earthy, and perfect for winter. Pair these muffins with your morning coffee for, and ease into the day. 

I received some small, kind of sad parsnips one week in my produce delivery subscription, and wasn’t sure what to do with them. They weren’t big enough to bother roasting, and they certainly weren’t enough for a side dish. They languished in my fridge for a few days, until I thought about my recipe for Carrot Apple Muffins, and thought, well if carrots can go in muffins, why not parsnips?

Sure enough, a few tweaks to that original recipe, and out came these Parsnip Cardamom Muffins. Tender and flavorful, they bring together winter ingredients that make each other shine. The sweetness of the parsnips is enhanced by the sweetness of the apples and dates, and their earthy-spiciness is complemented by the floral spice of the cardamom. 

My favorite part about these muffins is that the batter is made entirely in the food processor. Pulse the parnsips, apples, and dates into a fine pulp, then add the rest of the ingredients until a batter forms. These muffins are dairy-free, gluten-free, and refined sugar-free, instead loaded with healthy fat from olive oil and almond flour, and fiber from the apples and parsnips. 

Parnsip Cardamom Muffins are the perfect sweet bite to add to your winter mornings. Make a batch on the weekend, and have them on hand for breakfasts and snacks all week!

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