Sweet Potato-Parsnip Muffins and Snow Days

IMG_9776We had a typical Colorado winter storm over the weekend, and there’s a little over a foot outside on the patio right now. Before baby, I wouldn’t have thought much about it. Actually, before we moved to the Denver area. Snow in a small town with less traffic isn’t as big of a deal. I don’t mind snow if I have nowhere to go, but I hate driving on snowy roads because the choices of other drivers terrifies me. So on these cold days with no desire to drive around in the city, we have baked these muffins three times and perfected the recipe. They are perfect for a toddler who refuses to eat orange veggies (what kid hates sweet potatoes?!).

And with a cup of coffee and smeared with almond butter, they make a great breakfast for Mommies–or women and men without kidlets? They are tasty. And fairly guilt free:


1 large parsnip or 2 medium parsnips, baked

1 large sweet potato, baked

2 tbsp flax meal (or three + 3 TBSP water  if you want to make these vegan and omit the egg)

1 egg

1/2 cup unsweetened apple sauce

1 tsp baking soda

1/3 cup coconut palm sugar

4 tbsp coconut oil

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger (fresh grated was best, but we used powdered on one round, and they were still fine)

1 cap full of vanilla extract

2 heaping cups oat flour (we make our own in the nutri-bullet) Make sure to get GF certified oats for truly gluten free muffins.


Bake the sweet potato and parsnips. I think it’s easiest to wrap them in tin foil and bake at 375, then run cold water over them to peal them. Throw both in the blender (add a splash of water if you need), then add the apple sauce and spices. You should have about 2.5 cups of veggie and applesauce puree.

Preheat oven to 375. In a large mixing bowl, add your puree, and the egg or flax eggs. Mix well. Add in melted coconut oil. Then add in baking powder and flax. Stir well. Fold in the oat flour. We added more like two heaping cups of flour instead of perfectly measured cups to get the right consistency. Bake for 20-24 minutes or until toothpick comes out clean. Let cool before serving. We topped ours with regular oats after 18 minutes of baking 🙂




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