Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin pan.

In a small skillet (stainless steel recommended), melt butter over medium heat. Continue to cook until it turns light amber in color. Watch carefully and do not burn. Pour browned butter through a fine mesh sieve into a measuring cup until you have 2/3 cup. Save and use any extra brown butter for another purpose. Cool brown butter to room temperature.

Pour enough hot water to cover the raisins in a small bowl and allow to soak while preparing batter.

Whisk together flour, sugar, baking soda, cinnamon, ginger, and salt in a large bowl.

Add the parsnips, apple, coconut, walnuts, and sunflower seeds. Stir to combine.

Whisk together the eggs, brown butter, and vanilla in a separate bowl.

Add the liquid ingredients to the large bowl and stir until evenly combined and moistened.

Drain the raisins and stir them in the batter.

Divide batter evenly among muffin cups.

Bake for 20 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.

Cool muffins in the pan on a rack for 5 minutes. Turn out the muffins and cool completely on a rack.