A lovely warm, spicy bake, these oat, apple and parsnip muffins are wholesome, delicious and moreish. A healthy hidden vegetable recipe that's suitable for vegans. Can be free from added refined sugar if preferred.
Despite never being willing to try a roasted parsnip (which in my opinion is the best part of a roast dinner) the Sneaky Veg kids absolutely loved these muffins.
I told them that they had parsnip in them and they were unfazed by this - it seems that veg in a cake is now accepted, I just need to work on other meals!
If I'm honest my two boys do prefer these muffins when they have sugar added. However, Miss R, loves these without the added sugar. Perhaps she doesn't have as sweet a tooth as her brothers.
I've given several options for making these muffins below. You can make them with or without caster sugar. I've suggested 200g sugar but you could halve this or even leave it out altogether. Read more about this below.
You can also make these smaller by using fairy cake cases - which would be better for babies or toddlers. If making them in larger muffin cases you'll need to cook them for an extra five minutes or so.
Can these healthy muffins be made refined sugar free?
Yes. I tested a version of these muffins without the refined sugar. The sweetness from the apple, the banana and the raisins is just about enough.
If you make them without the sugar then this is the perfect baby led weaning muffin recipe. It's packed full of goodness, low in sugar and easy for little fingers to grab.
Toddlers and older kids will also enjoy these parsnip and apple muffins.
What equipment do you need to make apple, parsnip and oat muffins?
You will need the following equipment to make these healthy hidden vegetable muffins:
More vegetarian parsnip recipes
- Leek, pear and parsnip cakes
- Parsnip, chestnut and sage nut roast
- Honey roasted parsnip and turnip wedges
- Parsnip and celeriac bread
- Parsnip, chickpea and cauliflower vegan korma (on my vegan food blog Cook Veggielicious)
Pin apple, oat and parsnip muffins for later
How to make apple and parsnip muffins
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Oat, apple and parsnip muffins
- 100 g oats
- 250 g plain flour I used spelt
- 1.5 teaspoon baking powder
- ¾ teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1.5 teaspoon ground cinnamon
- 200 g caster sugar optional, see note above
- 120 ml milk I used oat
- 180 ml sunflower oil
- 1.5 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 medium ripe bananas peeled and mashed well
- 200 g parsnip peeled and grated
- 1 apple grated
- 100 g sultanas or raisins
- Preheat the oven to 180°C(fan)/200°C/gas mark 6. Line a muffin tin with 18 fairy cake cases or 12 muffin cases.
- Place the oats in a food processor or blender and grind to a powder.
- Place 250g plain flour, 1.5 teaspoon baking powder, ¾ teaspoon bicarbonate of soda, 1 teaspoon ground ginger, ½ teaspoon grated nutmeg and 1.5 teaspoon ground cinnamon into a bowl and whisk together until well combined. Add up to 200g caster sugar if desired (see note above about sugar). Set aside.
- Whisk together the 180ml sunflower oil, 120ml milk, 1.5 teaspoon vanilla extract and 1 tablespoon lemon juice. Stir in 2 mashed bananas. Set aside.
- Peel and grate 200g parsnips and 1 large apple.
- Gently fold the oil and milk mixture into the flour mixture. Add the grated parsnip and apple into the flour mixture, stirring until just combined. Finally stir through the 100g raisins or sultanas.
- Spoon the batter into your muffin cases and bake for 20 to 25 minutes until deep golden brown and a toothpick inserted in the centre of a muffin comes out clean. Cool muffins on a wire rack.
- Store in an airtight container for 2-3 days or freeze.
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