Go Back

Better Morning Muffins

Servings 12


  • 1 cup all-purpose flour
  • 1/2 cup rye flour
  • ¼ cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • ¾ cup buttermilk
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened shredded coconut
  • ½ cup toasted walnuts see note below
  • ½ cup raisins
  • ½ cup melted coconut oil


  • 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).


It's worth it to toast your nuts, not just for this recipe but for life in general. It deepens the flavor, enhances texture, and your kitchen will smell great as you're doing it!
Get toasting:
Heat your oven to 350 degrees, and spread the nuts in a single layer on a baking sheet. Check on them after 5 minutes. Move them around a bit to make sure they're all getting nice and toasty. It can take up to 10 minutes but check frequently, and stir around a bit to prevent scorching. You'll never eat a raw nut again!