The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!
Cook Time
-
Total Time
-
Yield
12 cupcakes
Ingredients
1 parsnip, medium
¾ cup fresh blackberry (110 g), quartered
⅓ cup applesauce (75 g)
1 banana, small
⅓ cup greek yogurt (80 g)
3 tablespoons unrefined coconut oil
⅓ cup coconut sugar (65 g)
1 ½ teaspoons orange zest
1 ½ teaspoons vanilla extract
1 ½ cups all purpose flour (180 g)
3 teaspoons baking powder, (make sure it’s fresh and not expired or stale)
⅛ teaspoon ground cardamom
⅛ teaspoon salt
Nutrition Info
Calories 127
Fat 3g
Carbs 22g
Fiber 1g
Sugar 10g
Protein 2g
How to Make It
1. Step
Preheat the oven to 350°F.
2. Step
Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
3. Step
Mix the parsnips, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you’re using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
4. Step
Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
5. Step
In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
6. Step
Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
7. Step
Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
8. Step
Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
