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Purple Carrot Sunflower Seed Muffins

By: Sharon Matten January 06, 2022
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!
Prep: 20m Cook: 30m Total: 50m
Rating
0 from 0 votes
Cousines: Gluten Free
Cooking Technique: Baking
Tags: Dessert
Servings: 12

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

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!

Instructions

Preheat oven to 350°F.

For the crunchy topping

  1. In a small bowl combine the brown sugar, sunflower seeds, cinnamon and psyllium husks.
  2. Set aside.

For the muffins

  1. Line a 12 muffin tin with paper liners.  Set aside.
  2. In a large bowl, combine the shredded purple carrots, lemon juice, almond milk, eggs and oil.  Stir until blended.
  3. Add the flour, granulated sugar, baking powder, baking soda, salt, psyllium husks, cinnamon, ginger and nutmeg.  Stir until blended.
  4. Fold in the sunflower seeds and raisins.
  5. Scoop the muffin batter into the prepared muffin pan.  
  6. Top each muffin with the Crunchy Muffin Topping.
  7. Bake for 30-35  minutes until the top of the muffins is browned and slightly crispy.
  8. Remove from the oven and allow the muffins to cool for at least 10 minutes before eating.
 

Tips

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.

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