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apple and parsnip muffins on plate and cooling rack

Oat, apple and parsnip muffins

Mandy Mazliah
A lovely warm, spicy bake, these oat, apple and parsnip muffins are wholesome, delicious and moreish. Suitable for vegans.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Cake
Cuisine British
Servings 18


  • 100 g oats
  • 250 g plain flour I used spelt
  • 1.5 tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 1 tsp ground ginger
  • ½ 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, ¾ tsp bicarbonate of soda, 1 tsp ground ginger, ½ 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.
Keyword parsnip muffins
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