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Turnip-Blueberry Muffins

Turnip-Blueberry Muffins


  • 1 medium turnip
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon orange zest
  • 3/4 cup fresh or frozen blueberries


  1. Preheat the oven to 375 degrees . Line or grease a 12-cup muffin pan.
  2. Grate the turnip and drain any water.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together eggs, applesauce, maple syrup, almond milk, vanilla, and orange zest.
  4. Add the dry ingredients and grated turnip to the wet mixture; mix to combine. Gently fold in blueberries.
  5. Divide batter evenly among muffin cups. Bake until a toothpick inserted in the center of the muffins comes out clean, 25 to 30 minutes.

Nutrition Information

Per serving: 150 kcal cal., 10 g fat (1 g sat. fat), 270 mg sodium, 3 g fiber, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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