Parsnip & Pecan Muffins

12 Ingredients

Number of servings

12

1/4 cup canola oil
1 large orange, juice plus 1 tsp of zest
1tablespoons milled flaxseed
4tablespoons maple syrup
2/3 cup semi-skimmed milk
200grams wholemeal flour
1tablespoons baking powder
1teaspoons bicarbonate soda
75grams oats, divided
50grams pecans, chopped
125grams parsnips, peeled and grated
40grams sultanas

Nutrition per serving

9% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These wholesome parsnip and pecan muffins are perfect for breakfast or an afternoon snack and happen to be plant-based too.

Method

Step 1 of 4

Pre-heat the oven to 180°C. Grease a 12 hole muffin tin. Mix the milled flaxseed with 3 tablespoons of water in a small bowl and set aside to thicken.

Step 2 of 4

Mix the oil, milk, orange juice and zest in a jug. Whisk the flour, baking powder and soda and 50g of oats together in a large bowl. Stir in the parsnips, pecans and sultanas.

Step 3 of 4

Pour over the milk mix and add the flax mix, stirring well to combine. Scoop the batter into the muffin tin and top each muffin with a sprinkle of oats.