Carrot and Parsnip Muffins | Paleo | Gluten-free | The JOYful Table
Carrot and Parsnip Muffins give you a nice big serve of vegetables. Delicious served warm for a light lunch or with a bowl of soup.
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Cooking tools:
- Food processor
- Muffin tin
- Oven
- Mixing bowl
- Spoon
- Grater
- Chef's knife
- Cutting board
- Cupcake liner
Ingredients
- 2 cups almond meal/flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 3 Tbsp nutritional yeast flakes, or 1/4 cup of parmesan cheese if tolerated
- 1 1/2 tsp paprika, or to taste
- 3/4 tsp baking soda (bicarb)
- 3/4 tsp sea salt
- 4 lge egg(s)
- 1/2 cup almond milk, or milk of choice
- 1/4 cup macadamia oil
- 1/3 cup fresh basil leaves, roughly chopped
- 2 spring onion(s), sliced (plus some green tops)
- 1 lge (210g) carrot(s), grated
- 1 lge (210g) parsnip(s), grated
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