Preheat oven to 350 degrees and line a 12-cup muffin pan with paper baking cups.
In a medium bowl, whisk together flours, spices, baking powder, baking soda and salt.
In a separate, large bowl, whisk together buttermilk, brown sugar, eggs and vanilla until smooth. Add parsnip, coconut, walnuts and raisins, then stir in the melted coconut oil.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Stop mixing as soon as all the flour is incorporated! Over stirring results in a tougher muffin. No one likes a tough muffin.
Spoon the batter into the muffin cups, filling them three-quarters of the way.
Bake until a toothpick inserted into the center of a muffin comes out clean, and the muffins spring back when touched, about 20 minutes.
Place muffin tin on a rack to cool. After 5-10 minutes, remove muffins from tin and let cool completely on the rack.
The muffins will stay fresh stored in an airtight container for two days. Or better yet, freeze them, and defrost at room temperature for an hour or so (or over night).