Gluten-Free (And Dairy Free) Parsnip Muffins

• 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

1. Preheat oven to 375 and prepare muffin tin. This recipe makes 12 pretty substantial muffins. I like using liners, but if you'd prefer you can just grease your tins well.
2. Combine dry ingredients: gluten free flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Mix wet ingredients: both sugars, oil, eggs, yogurt. And add the grated parsnips.
4. Combine the wet and dry ingredients. There's no real exact science here; just fold until well-blended. It'll be a pretty lumpy batter.
5. Divide the batter evenly into muffin tin. They'll puff out over the tops, but I still fill them pretty full. I like a hearty muffin.
6. Bake for 20-25 minutes. Err on the shorter side if you're using a dark metal muffin tin.

flour, baking powder, baking soda, salt, parsnips, oil, eggs, vanilla dairy, brown sugar, sugar, handful

Taken from food52.com/recipes/29287-gluten-free-and-dairy-free-parsnip-muffins (may not work)