Step 1

Preheat the oven to 350 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

Scatter the walnuts on the prepared sheet and bake until fragrant, about 7-10 minutes.

Step 4

Allow the walnuts to cool.

Step 5

Line a 12-cup muffin pan with liners or grease each cup with nonstick cooking spray.

Step 6

In a medium mixing bowl, add the all-purpose flour, the whole-wheat flour, the salt, the baking soda, the cinnamon, the oats, and the orange zest and stir to combine.

Step 7

Add the toasted walnuts and the grated carrots to the mixture.

Step 8

In a separate bowl, combine the eggs, the brown sugar, the applesauce, and the vanilla.

Step 9

Add the flour-carrot mixture and the coconut to the egg mixture and mix until just combined.

Step 10

Pour or scoop the batter evenly among the prepared muffin cups.

Step 11

Sprinkle the sunflower seeds evenly on top of each cup of the muffin batter.

Step 12

Bake until a tester inserted into the middle of the muffins comes out clean, about 20-22 minutes.

Step 13

Allow the muffins to cool for at least 10 minutes.

Step 14

Serve.