Orange and Parsnip Muffins

A gluten free friend of mine recently had a beautiful baby boy and I was going to visit them in the hospital. I thought muffins would be the perfect treat for her. I also had a parsnip sitting in my fridge that needed to get used. I don't know what it is about parsnips ... I love their flavor, so I buy them sporadically but never seem to want to use them when they are in the fridge. I found a recipe in a cookbook that I have called Carrot Bread with Orange Frosting.

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 Muffins

Makes 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 banana
1/2 c brown sugar
2 T orange juice
2 c parsnip, shredded

Glaze:
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.