Parsnip Cupcakes – That You Wouldn’t Believe!

Parsnip cupcakes

If there is a way of sneaking a bit of extra goodness into anything – just show me the way! I have adapted this recipe from one of the great recipes that Abel and Cole send me with my weekly veggie box.

Bella and Poppy made these with me – cupcakes are always a hit with the girls. Not only did they pass the kids test but they were then served warmed to friends for dinner with ice cream… they went down a treat!


200g Grated raw parsnip

120g Sugar – I like to use a mix of coconut sugar and caster sugar

100g Spelt flour

2 Eggs

70g Ground almond – or you could use the equivalent weight in extra flour

70g Runny honey

70ml Sunflower oil

70ml Hot water

Juice of half a lemon

2 tsp Baking powder

1.5 tsp Ground cinnamon

1 tsp Ground ginger

1/2 tsp bicarb

Makes 12 large Medium muffins


  • Preheat your oven 180˚C and prepare your muffin cases
  • Juice the lemon and mix with your parsnip -this prevents it discolouring and adds flavour
  • In a separate bowl, sift your flour, ground almond, baking powder, bicarb and spices
  • Add the parsnip and mix well
  • In a third bowl whisk the honey and hot water until dissolved. Add the oil and crack in the eggs and mix well
  • Pour the egg mixture over the flour mixture and fold through with no more than 10 mixes (or your muffins will not be light and fluffy!)
  • Spoon into your muffin cases
  • Bake in the top third of your oven for approx. 20 mins until golden and a a skewer comes out clean
  • Allow to cook on a wire rack

Options: For a nut free version substitute the ground almond for Spelt flour. You could add a few chopped nuts or seeds.

How kids can help

  • Measuring all the ingredients
  • Juicing the lemon
  • Sifting the flours and spices
  • Mixing
  • Cracking the eggs
  • Spooning the mixture into muffin cakes
  • Taste testing!




Please comment