• Start Here
  • About
  • Recommended
  • Books
  • Shop
  • My Account
  • Search
  • Recipes
  • Lifestyle
  • Autoimmunity
  • Nutrition
  • Gut Health
  • Wiki
  • Contact
  • Media Requests
  • Terms of Use
  • Privacy Policy
  • Affiliate
  • Refund Policy
  • Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content

The PaleoMom circular atom logo

The Paleo Mom is a scientist turned health educator and advocate.

  • Start Here
  • About
  • Recommended
  • Books
  • Shop
  • My Account
  • Search
  • Recipes
  • Lifestyle
  • Autoimmunity
  • Nutrition
  • Gut Health
  • Wiki
You are here: Home / Recipes / Snacks and Baked Goods / Carrot-Parsnip Muffins
carrot parsnip muffins

Carrot-Parsnip Muffins

December 3, 2011 //  by Dr. Sarah Ballantyne, PhD

Facebook0Tweet0Pin0LinkedIn0

About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

This recipe starts with the carrot cake recipe that my mom found in the archives while doing a paper on traditional French Canadian cuisine for a college paper.  The original recipe is approximately 400 years old.  Over the last few years, I have played with this recipe to make it healthier, even substituting parsnip for some of the sugar (inspired by episode of Alton Brown’s Good Eats focused on sneaking vegetables into kids’ diets).  Now, with my desire to get my girls eating Paleo, I have played with this recipe even more.  Although the ingredients vary substantially from the original recipe, the flavor and texture are remarkably preserved.  Everyone in my family loves these muffins.  They are probably my toddler’s favorite food!  Yield: 1 dozen

The Autoimmune Protocol E-Book!

One of my FAVORITE books I used to start the transition to AIP!!! It’s so helpful! I printed mine out and spiral bound it. Thank you for this! -Rita Davidson

The Autoimmune Protocol e-book is your up-to-date guide to jump-start your healing with the AIP today.

  • 3oo+ pages of quick-access information on the AIP
  • 4 weeks of meal plans with shopping lists
  • over 80 family-friendly recipes, all 100% AIP!

Get instant digital access for $19.99

Buy Now

Ingredients:

  • 4 eggs
  • 1/3 cup evaporated cane juice
  • 2 Tbsp extra virgin coconut oil, melted
  • 1 ½ cups grated parsnip (approximately 1 large)
  • 1 ½ cups grated carrot
  • 1 ½ cups blanched almond flour
  • 1 Tbsp coconut flour
  • ¾ tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp vanilla
  • ½ tsp allspice
  • ¼ tsp ground ginger
  • ¼ tsp cardamom
  • 1 tsp nutmeg
  • Optional:  add ½ cup chopped walnuts

1.    Preheat oven to 350F.  Grease a muffin pan.
2.    Grate parsnip and carrot finely.  I like to just pulse them in a food processor until finely ground.
3.    Combine eggs, parsnip, carrot, oil, sugar and vanilla in a large bowl.  Stir to form a batter.
4.    Combine almond flour, coconut flour, baking soda, cream of tartar and spices in a small bowl.
5.    Add dry ingredients to wet ingredients and stir until combined into a very thick batter.  Fold in walnuts, if using.
6.    Spoon into muffin cups and bake for 35 minutes.
7.    Let cook a few minutes in the muffin pan before removing.  Enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Facebook0Tweet0Pin0LinkedIn0

Category: Snacks and Baked Goods

You may also like

  • Zucchini Muffins

    I love cooking muffins full of vegetables (both when I…

  • banana muffins
    Coconut Macadamia Banana Muffins

    Both my daughters love bananas, but eating half a banana…

  • Orange-Cranberry Muffins

    The inspiration for these muffins came from a coffee cake…

  • Pumpkin Gingerbread Muffins
    Pumpkin Gingerbread Muffins (Nut-Free)

    I love the flavor of gingerbread and don’t see the…

  • Broccoli Banana Muffins (with chocolate chips)

    Don’t be afraid.  You can’t taste the broccoli very strongly. …

  • Carrot Cake Bites
    Carrot Cake Bites

    These are the carrot cake version of brownie bites, with…

Previous Post: «Why Grains are Bad Part 2 Why Grains Are Bad–Part 2, Omega 3 vs. 6 Fats
Next Post: Which Fats Should You Eat? fats»
  • Contact
  • Media Requests
  • Terms of Use
  • Privacy Policy
  • Affiliate
  • Refund Policy

Lithium Apple logo

  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • Itunes

Site Footer

Disclaimer: The majority of the links in ThepaleoMom.com posts and sidebar are affiliate program links.
This means that (most of the time) when you purchase a product linked from my site, I receive a commission.

Copyright © 2021 The Paleo Mom · All Rights Reserved · Powered by BizBudding Inc.