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
Pin apple, oat and parsnip muffins for later
How to make apple and parsnip muffins
Oat, apple and parsnip muffins
A lovely warm, spicy bake, these oat, apple and parsnip muffins are wholesome, delicious and moreish. Suitable for vegans.
- 100 g oats
- 250 g plain flour I used spelt
- 1.5 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1.5 tsp ground cinnamon
- 200 g caster sugar optional, see note above
- 120 ml milk I used oat
- 180 ml sunflower oil
- 1.5 tsp vanilla extract
- 1 tbsp 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 tsp baking powder, 3/4 tsp bicarbonate of soda, 1 tsp ground ginger, 1/2 tsp grated nutmeg and 1.5 tsp 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 tsp vanilla extract and 1 tbsp 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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