Paleo Parsnip Muffins with Orange and Goji
Serves: 9 muffins
Ruby-toned goji berries speckle these grain free muffins with tart sweetness. While these muffins bake, they fill your kitchen with a heady fragrance of orange and vanilla.
  • ¼ C + 1 Tbs. coconut flour (see Note below), available here
  • ¼ C + 2 Tbs. full-fat or light canned coconut milk
  • 3 Tbs. coconut oil or ghee, liquified
  • 1 cup packed grated parsnip, about 1 large parsnip or 2 small (no need to peel the parsnip)
  • 4 eggs at room temperature
  • 2 Tbs. maple syrup
  • 1 tsp. vanilla extract
  • Grated zest of 1 orange
  • ½ tsp. baking soda
  • 1 tsp. apple cider vinegar
  • ¼ cup goji berries, available here
  1. Preheat the oven to 350 and line 9 muffin cups with paper liners (alternatively, grease the muffin cups).
  2. Have all ingredients at room temperature, as cold eggs will curdle the melted oil. Combine all the ingredients, excluding the baking soda, vinegar and goji berries. Stir until a smooth batter forms. Stir in the baking soda and vinegar, which act as the leavening agent but will lose leavening strength if the batter sits too long.
  3. Stir in the goji berries and divide the batter among the prepared cups. Bake for about 30 minutes, until a toothpick comes out clean and the tops are golden.
  4. These last a couple of days at room temperature in an airtight container.
To measure the coconut flour for this recipe, use the "dip and sweep" method. Stir the coconut flour with a fork, then dip in the measuring cup and use the back of a knife to sweep off the excess.
Recipe by Empowered Sustenance at