
Purple Carrot Sunflower Seed muffins are packed with goodness. Made with colorful purple carrots, nutty sunflower seeds, nutritious psyllium husk, and sweet raisins they are great for breakfast or a deliciously healthy grab and go snack. These are gluten and dairy free too!
Purple Carrot and Sunflower Seed Muffins
The idea for Purple Carrot and Sunflower Seed Muffins came about when I was researching food trends for 2022. I routinely get emails from the Specialty Food Association as well as from other food trend experts.
There’s a reason certain foods are trending.
Often it’s because new (or we just didn’t pay attention) research has shown health benefits of certain foods. Many times it’s because people just want to have fun and play with their food.
Both reasons are valid in my book.
It turns out Purple Carrots and Sunflower Seeds are trending in 2022.
Who would have guessed it?
I knew, knew that I had to come up with a fantastic muffin recipe including purple carrots and sunflower seeds. They also had to be magnificently large. Not your puny little muffins, although those would also be ok, but big…MAMA muffins that would showcase all the incredible ingredients.
And so I did.

I made this batch of Purple Carrot Sunflower Seed Muffins so big, these MAMA’S are as big as my hand. Perfect!
Purple Carrots
Purple carrots have additional nutritional value as compared to your traditional orange carrot variety.
According to Healthline:
“Purple carrots are loaded with nutrients like fiber and potassium. In addition, like other purple fruits and vegetables, they contain potent antioxidants called anthocyanins, which benefit your health.”
My biggest issue with purple carrots is not how healthy, cool looking and delicious they are…it’s that they’re hard to find without the rest of the carrot “rifraf” in the bag.
I ended up buying a few bags of multi-colored carrots at Trader Joe’s, picking the bags that had the most purple carrots inside. Since the bags are actually two pound bags, one or two multi colored carrot bags did the trick. I ended up using the rest of the carrots in my Porcine Mushroom “Barley” Soup that Shabbat (recipe to come…).
They were SO pretty shredded!

A pound of Shredded Purple Carrots – Gorgeous! I somehow thought they would be more purpley when shredded. Oh well….
The Sunflower Seed
Sunflower seeds made the list of the top ten trends on the Whole Foods 2022 trend list! That’s a big deal. According to Whole Foods: Delivering protein and unsaturated fats, these mighty little seeds are transforming the 21st century snack game. Parents, take note — many sunflower seed–based products are made without nuts, which means allergy-friendly school snacks

Everyone loves sunflower seeds! Even other sunflower seeds.
And…of course from Healthline: Sunflower seeds are excellent sources of several nutrients — including vitamin E and selenium — and beneficial plant compounds that can help prevent chronic diseases.
Basically, these little nutty babies are good for you!
When making Purple Carrot Sunflower Seed Muffins I used the ones we had in the house (and that I could borrow from neighbors…that reminds me…I have to replace them….).
My secret, stealthy, healthy fiber booster
Many years ago, during one of my iterations with different nutritionists, I was advised to add psyllium husks to my baked goods to add nutritious fiber to them, without a big change in texture or flavor.
It was one of the best suggestions I’ve received.
And…back to Healthline: Research shows that taking psyllium is beneficial to many parts of the human body, including the heart and the pancreas.
Have a Happy & Healthy New Year!
Putting all this goodness together into a muffin was an exciting task. I wasn’t worried about taste testers…these were going to be epic!
Epic I say!
My biggest concern was the fact that while they were going to be super healthy, eating the entire batch wasn’t going to be healthy at all.
Purple Carrot Sunflower Seed Muffins – Ta Da!
The muffins were awesome. My only regret was that for whatever reason, the muffins didn’t turn out a bright color of purple. I have to wonder if it was the particular variety of purple carrots that I used. There are other varieties of purple carrots that seem to be more purpley in color. I don’t know. Let me know if you try another version that maintains it’s purple color.
Also, make sure to use very fresh sunflower seeds. We had some that were just this side of fresh.
Trust me.
These are way better with fresh, dry roasted, salted sunflower seeds.
And make sure they’re shelled.
I know that seems intuitively obvious to the casual observer but there’s no telling what people will do these days unless you specifically tell them.
Here’s the recipe:
I also used the sunflower seeds and psyllium husks to make a crunchy topping for the Purple Carrot Sunflower Seed Muffins. The topping really added to the taste and experience of the muffins.

This topping really adds flavor and crunch to the muffins! You can see the sunflower seeds peeking out.
I really filled up the muffin tins with Purple Carrots Sunflower Seed Muffin batter. They were completely gorgeous and huge. Just the right size. You can make them smaller and would probably get around a dozen and a half muffins instead…but why, I ask you, why would you???
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Purple Carrot Sunflower Seed Muffins
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Purple Carrot Sunflower Seed muffins are packed with goodness. Made with colorful purple carrots, nutty sunflower seeds, nutritious psyllium husk, and sweet raisins they are great for breakfast or a deliciously healthy grab and go snack. These are gluten and dairy free too!
Ingredients
For the crunchy topping
- 1/2 cup light brown sugar
- 1/2 cup sunflower seeds
- 1 tablespoon ground cinnamon
- 2 tablespoons psyllium husks
For the muffins
- 1 pound purple carrots, shredded (around 3 cups)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup unsweetened almond milk
- 3 large eggs
- 1/4 cup canola oil
- 1 3/4 cups flour (gluten free)
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons psyllium husks
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 cup sunflower seeds
- 1/2 cup raisins
Instructions
Preheat oven to 350°F.
For the crunchy topping
- In a small bowl combine the brown sugar, sunflower seeds, cinnamon and psyllium husks.
- Set aside.
For the muffins
- Line a 12 muffin tin with paper liners. Set aside.
- In a large bowl, combine the shredded purple carrots, lemon juice, almond milk, eggs and oil. Stir until blended.
- Add the flour, granulated sugar, baking powder, baking soda, salt, psyllium husks, cinnamon, ginger and nutmeg. Stir until blended.
- Fold in the sunflower seeds and raisins.
- Scoop the muffin batter into the prepared muffin pan.
- Top each muffin with the Crunchy Muffin Topping.
- Bake for 30-35 minutes until the top of the muffins is browned and slightly crispy.
- Remove from the oven and allow the muffins to cool for at least 10 minutes before eating.
Equipment

365 by Whole Foods Market, Psyllium Husk Whole Flakes Organic
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Trader Joe’s Roasted & Salted Sunflower Seeds 16Oz
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Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan
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If you can’t find purple carrots, you can substitute orange carrots.
The nutrition information is for 12 very large muffins. You can make 18 (or even 24) smaller muffins instead of 12.
Make sure your sunflower seeds are shelled and fresh. The measurements above are for shelled sunflower seeds.
You can also use JUST egg replacer instead of fresh eggs to make this recipe completely plant based.
Nutrition
- Serving Size: 1 Muffin
- Calories: 310
- Sugar: 25.2 g
- Sodium: 211.7 mg
- Fat: 10.8 g
- Carbohydrates: 51.2 g
- Protein: 4.9 g
- Cholesterol: 46.5 mg
More super snacks (gluten free!)
Note: While these recipes can all be made gluten free, feel free to adjust them according to your diet preference. You are the executive chef in your kitchen!
- Pink Strawberry Lemonade Muffins
- Cranberry Almond Biscotti
- Speedy Scrumptious Apple Pie Snack Cake
- Chocolate cookies and Cream Ice Cream Bread
- Dark Chocolate Rocky Road Bars
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Lol…I made carrot bran muffins today using purple carrots. The carrot baked up black, bit did not affect thectaste. It could be a chemical reaction to baking soda. That is what I am thinking.