Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375ºF. Bake the nuts until lightly toasted, approximately 3 minutes, while the oven heats. Meanwhile, grease a standard 12-cup muffin tin with nonstick spray and set aside.
Combine the flour, baking powder, baking soda, nutmeg, and salt in a large mixing bowl and whisk to combine. In a second bowl, whisk the eggs, yogurt, vegetable oil, and sugar until combined. Add the flour mixture and the parsnips to the wet mixture and fold with a spatula until all of the flour is moistened; there will be some lumps.
Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake until the muffins reach an internal temperature of 210ºF and are golden brown, 20 to 25 minutes, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a rack and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.