Whole Wheat Carrot-Nut Muffins

Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.

Stir together first 9 ingredients in a large bowl. Stir in walnuts. Whisk together eggs and next 3 ingredients in a medium bowl; stir in carrots. Stir carrot mixture into flour mixture just until moist. (Do not overmix; batter will be thick.) Spoon batter into prepared muffin pan, and sprinkle with sunflower seeds.

Bake 18 to 20 minutes. Remove from pan; cool on a wire rack.

VARIATION: Stir 1 cup sweetened shredded coconut into dry ingredients. Bake as directed.