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Gluten-Free Parsnip Morning Glory Blender Muffins

Servings: 15 servings
Author: Emily Caruso

Ingredients

  • 3 cups rolled oats certified gluten-free if you need the muffins to be gluten-free
  • 2 1/2 cups water
  • 1 cup pineapple chunks fresh or canned
  • 1/2 cup chopped fresh parsnip
  • 1/2 cup unsweetened coconut flakes plus more for topping
  • 1/3 cup raw honey
  • 1/2 cup raw pumpkin or sunflower seeds or a combination
  • 1 tablespoon coconut oil
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat oven to 400°F. Line the muffin tins with paper liners and set aside.
  • Place all the ingredients in a high powered blender and blend until smooth. Pour the batter into prepared muffin tins. Sprinkle with additional coconut flakes. Bake for 25-28 minutes. Allow muffins to cool completely before serving.