The recipe sounded pretty decent and I knew I could substitute the carrot with parsnip ... and the regular flour with gluten free flour ... and I wanted a banana in there ... and I didn't want frosting so I did a glaze. When I was done, the recipe was totally different and I was getting a bit nervous that they would even turn out. God was on my side, because they turned out great. However, I ran into one little problem. I left them at home so my friend didn't even get to try them!
Orange Parsnip MuffinsMakes 10-12 muffins
1/2 c coconut flour
1/2 c garbanzo bean flour
1 T baking powder
1 t cinnamon
1 t ground ginger
1/2 c coconut oil
1/4 c almond milk
1/2 c brown sugar
2 T orange juice
2 c parsnip, shredded
1/2 c powdered sugar
2 t orange juice
In a bowl, mix flours, baking powder, cinnamon and ginger.
In another bowl whip coconut oil, almond milk, banana , sugar and orange juice. Then add your dry ingredients and then the parsnip.
Bake at 350° in a sprayed and floured muffin pan for 35 minutes.
Meanwhile, mix together the glaze. Once the muffins are cooled, drizzle it on.