Oat, apple and parsnip muffins
A lovely warm, spicy bake, these oat, apple and parsnip muffins are wholesome, delicious and moreish. Suitable for vegans.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!