Pardon Me, is That a Parsnip Apple Muffin?

Agave Parsnip Apple Muffins recipe

When the kids came home from school today, they opened the door to a delicious scent – home baked muffins straight out of the oven! As I let them dig in and reveled in the rare compliments that seem to only come my way when I bake goodies, I chuckled silently under my breath. Yup, these muffins held a special secret — I snuck some parsnips in there!

apple veggies bowl

Despite the trickery, my recipe for Parsnip Apple Muffins is a winner with shredded sweet apple and bits of delicately flavored parsnip, a close cousin to the carrot. I’m always looking for new ways to add extra fruit and veggies to the family table. Personally, I could eat a huge plate of lettuce and vegetables with every meal, but sometimes it takes a bit more creativity to convince my children – for example, baking parsnips, carrots and beets into crunchy-on-the-outside, soft-on-the-inside fries was a big hit (check out the Baked Root Veggie Fries Recipe here). has lots of yummy Organic Raw Agave Syrup flavors. has lots of yummy Organic Raw Agave Syrup flavors.

Instead of white sugar, I used raw agave syrup. I’ve been having lots of success using this lower Glycemic index ingredient in both raw preparations and baked goods – agave syrup adds sweetness, but without the huge blood sugar spike. I’ve also found that not as much agave syrup is needed to replace sugar; I’m happy with about ¾ cup agave syrup, or a little less, as a substitution for 1 cup of sugar.

Parsnip Apple Muffins Recipe

  • 4 large eggs
  • ¾ cup canola oil
  • 4 ounces unsweetened applesauce
  • ¾ cup Wholesome Sweetener Raw Blue Agave Nectar – Cinnamon*
  • 2 cups shredded fresh parsnips
  • 1 cup shredded apple
  • 2 1/2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½  teaspoon salt

Preheat oven to 350°F. Line two (12-ct) muffin tins with paper liners or mist with baking spray; set aside.

In large bowl whisk together eggs, oil, applesauce and agave syrup. Stir in shredded parsnips and agave. In a separate bowl, mix together flour, baking soda, baking powder and salt. Mix dry ingredients into wet ingredients until just combined.

Divide batter among muffin cups and bake until deep golden brown and toothpick inserted in center pulls clean, approximately 20 minutes. Cool muffins on a wire rack.

*If using unflavored Agave syrup, add 2 teaspoons of ground cinnamon to recipe.

Rah-Rah! Baked Root Veggie Fries Recipe

With basketball season in full swing and the upcoming football finale (I think it’s called the Super Bowl), I’ve been focused on making healthier snacks to go along with our “sit-on-our-rears-and-cheer” spectator status.  Sure, three teen boys and a hungry husband can pack the food away like ravenous linebackers, but WE aren’t the ones out on the court or gridiron burning off the calories! No fake cheese queso or corndogs sullying up the scene at my house; everyone’s eating nutritious yet nom-nom delicious Super Bowl snacks at our party. Why, because I’m the chef AND the ref of this house and what I say goes! I’m sure (heehee) this is just one of the reasons I was recently named one of the Six Healthy Living Bloggers We Love by!

carrot beet parsnip fires

When I announced we were having “fries” last weekend, I scored big with the kids. But when I served them my healthy swap version (baked carrots, beets and parsnips), one rolled his eyes, one made a gagging gesture and the other gave me the silent treatment. Thank goodness for the delicious creamy dip from Litehouse Food; I was able to coax them into giving these healthy fries a try. And, judging on the fact that they actually cleared the platter clean, I’ll take that as a compliment – although “Sheeze, Whataburger fries would have been better, Mom.”   BUT NOT BETTER FOR YOU!

root vegetables

Carrots, parsnips and beets score big on taste and nutrition when baked into “fries.”

I’m pretty sure you hold your tastes and health to a higher standard than teen boys, so I KNOW you’re going to love this recipe for Rah-Rah! Root Veggie Fries I created for Litehouse Food.

healthy super bowl snacks

Rah-Rah! Baked Root Veggie Fries Recipe


  • Baking Spray
  • ½ lb. beets
  • ½ lb. carrots
  • ½ lb. parsnips
  • ¼ cup liquid egg whites
  • 1 cup panko bread crumbs
  • 2 Tbsp. Instantly Fresh Parsley
  • 1 tsp. coarsely ground sea salt
  • 1 tsp. ground black pepper
  • Vegetable Dip of choice



1. Preheat oven to 350 F degrees.

2. Trim stalks and ends of carrots, parsnips and beets. Use a clean scrub pad to thoroughly clean vegetables; no need to peel.

3. Use a sharp knife to slice vegetables into approximate 3-inch long, fry-sized strips.

4. Add egg whites to a shallow bowl, lightly whisk. Add panko Instantly Fresh Parsley, salt and pepper to another shallow bowl, toss together.

5. Dip vegetable strips into egg whites and then into panko mixture, a few at a time. If needed, lightly pat on panko so as much sticks as possible.

6. Spread out parchment paper on two rimmed baking sheets. Arrange vegetable strips in a single layer.

7. Bake in a 350 F degree oven for approximately 20 minutes, or until turned golden and crunchy.

8. Remove from oven and serve warm with your choice of dip.

Serves 8.