Hi Barb, here's the "official" recipe. See #2 also, for my version.

Morning Glory Breakfast Muffins
from the American Medical Association Family Health Cookbook
Per muffin: about 192 calories, 63 calories from fat, 7g total fat,

Vegetable oil spray
2/3 cup hulled roasted sunflower seeds (see note)
3/4 cup whole-wheat flour
3/4 cup all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 egg
2 tablespoons vegetable oil
3/4 cup grated carrots (about 2 medium sized carrots)
1/2 cup unsweetened applesauce
1/2 cup packed dark brown sugar
1/2 cup orange juice
1 teaspoon vanilla extract
1/2 cup raisins

Preheat the oven to 375 degrees.

Lightly coat 12 muffin cups with vegetable oil spray or line with paper liners.

In a large bowl, whisk together the sunflower seeds, whole-wheat and white flours, baking powder, baking soda, salt, and cinnamon until blended.

In a medium bowl, whisk the egg with the oil until smooth. Add the grated carrot, applesauce, brown sugar, orange juice, and vanilla and whisk until blended. Stir in the raisins last.

Add the carrot mixture to the flour mixture and whisk just until combined. Do not overmix. Spoon into the prepared muffin cups, filling them almost full.

Bake until the muffins have risen slightly and are golden brown, 20-25 minutes.

Remove from the muffin cups. Serve warm or at room temperature.

Refrigerate leftovers.

NOTE: if the sunflower seeds are raw, spread them out in a pie plate and toast them in a
375 degree oven, stirring once, until one shade darker, about 5 minutes.