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Preheat oven to 375. Grease twelve muffin pan cups or line with paper baking liners. On jelly roll pan,
toast coconut and sunflower seeds 7 minutes, stirring occasionally, or until coconut is golden brown.
Cool.In large bowl, stir flour, baking-power, baking soda, salt, and cinnamon. In small bowl, with wire
whisk or fork, mix yogurt, sugar, oil, and egg. Stir egg mixture into flour mixture just until flour is
moistened. Stir in carrots, raisins, coconut and sunflower seeds until combined.
Spoon batter into prepared muffin pan cups. Bake 25 minutes, or until toothpick inserted in center of
muffin comes out clean. Immediately remove muffins from pan; serve warm or let cool for later.
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