Preheat the oven to 350 degrees F and lightly oil a muffin pan (you'll only need to oil 7 holes)

Heat a small pot of water and bring to a full boil. Peel and chop the parsnip and carrot in half. Place in the boiling water for 2 minutes, then immediately strain the water, pat dry, and allow the veggies to cool. When cool enough to handle, grate the veggies using a box grater.

In a mixing bowl, stir together the almond flour, baking soda, cinnamon, nutmeg, cardamom, and sea salt (dry mixture).

Whisk together the eggs, maple syrup, grapeseed oil, fresh ginger, and the grated carrot and parsnip (wet mixture) in a separate mixing bowl.

Add the wet mixture to the bowl with the dry mixture and mix until well-combined.

Fill the oiled muffin holes 2/3 full of cake batter and sprinkle with shredded coconut.

Place muffin tray on the center rack of your oven and bake for 18 to 22 minutes, until muffins are cooked through.

Remove from oven and allow to cool for at least 20 minutes. Run a butter knife along the perimeter of the muffins to release them from the muffin tray.