Purple Carrot Sunflower Seed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sharon Matten - Kosher Everyday
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

Scale

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

Cook Mode Prevent your screen from going dark

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.