Vegan Parsnip and Apple Muffins

Ingredients

• 1 cup vanilla almond milk 
• 1 cup apples grated
• 1 teaspoon apple cider vinegar 
• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1.5 teaspoons cinnamon 
• 0.7 cup coconut oil melted
• 1 teaspoon ginger 
• 0.5 cup maple syrup pure
• 2 cups parsnips grated (See My Notes)
• 0.5 cup raisins 
• 0.5 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 1 cup walnuts 
• 2 cups flour whole wheat (See My Notes)

Equipment

• bowl
• oven
• whisk
• wire rack
• toothpicks
• muffin liners

Directions

1. Preheat oven to 350F/180C for 15 minutes. Toast the walnuts while the oven is preheating. 7-8 minutes should be fine. Stir it once in the middle. Chop it coarsely once cool enough to handle. Line muffin cups with paper liners.In a medium size bowl, combine together the grated parsnip and apple.In another large bowl, stir together the rest of the dry ingredients including the walnuts and raisins.In a small bowl, whisk together the wet ingredients.Fold in the wet mix and grated parsnip and apple into the dry mix and stir until just combined.Using an ice-cream scoop divide the batter equally among 15 muffin cups.
2. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Mine was done in 22 minutes.Cool the muffins on a wire rack before storing it.