I found this recipe from the November 2011 edition of Martha Stewart Living. I have adapted it to try to make it even more healthy!
Parsnip-Rosemary Muffins - Adapted from Martha Stewart
Vegetable oil cooking spray
1 1/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 cup plain, low-fat yogurt
1/4 cup coconut oil
2 large eggs, plus 2 large egg whites
1 cup grated parsnips (about 2 parsnips)
3/4 tsp chopped fresh rosemary
Course sea salt
1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Lightly coat each with cooking spray.
2. Whisk together flours, sugar, baking powder, and salt in a large bowl.
3. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in parsnips and rosemary until combined.
4. Spoon batter into muffin tins until each is 3/4ths full. Bake until a toothpick inserted into the center of each comes out clean (about 25 minutes). Transfer pans to wire racks and let cool for 10 minutes. Turn out muffins onto racks and let cook completely.