Gluten free and Dairy Free Parsnip Muffins
Ingredients
- 1 cup gluten free flour (I used Bob's Red Mill)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 raw parsnips, peeled and grated
- 1/4 cup oil (I used organic sunflower)
- 3 large eggs
- 3/4 cup vanilla dairy-free yogurt (I used coconut milk-based)
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 1 handful toasted sliced almonds
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