Parsnip Pear Muffins are the perfect fall breakfast. Make with no refined sugars they’re a healthy way to start your day. Comforting and delicious, everything you want from a muffin.
I’m definitely getting good usage of my Clean Slate cookbook if you haven’t been able to tell by my recent posts! But when I find a good cookbook I can hardly wait to try out new delicious recipes! This is my take on the Martha Stewart Living Apple-Banana Buckwheat Muffins. Only I took out the apples, instead adding parsnips and pear to give them a cozy fall taste and sneak in some extra vegetables in my day. I also loaded my muffins with flax seeds for some added fiber and omega-3. These muffins may be fairly healthy, not to mention free of gluten and refined sugars, but they certainly don’t taste it!
Now adding parsnip to muffins may seem like an odd choice to you. But why should carrots and zucchini be the only acceptable vegetables grating into baked goods? The parsnips naturally sweet flavor combined with cinnamon and pear are a perfect combination for fall.
I had never worked with buckwheat before, something about it’s name always scared me off. Buckwheat, how does it not have gluten?! What a confusing name. But seeing as the name is just a lie and there is no actual wheat involved I decided it was time to give it a try. I found the buckwheat to have a richer nuttier flavor than most gluten free flours, almost reminiscent of whole wheat flour. I am definitely a fan on this flour now, can’t wait to try it in more recipes!