Carrot muffins

Grated carrot gives this muffins moisture. They are fluffy and healthy as well. 

Carrot muffins
10 regular size muffins
3/4 cup all purpose flour
1/2 cup whole weat flour
2 tbsp chopped walnuts
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1 tsp bakingpowder
1/2 tsp bakingsoda
1/3 cup sunflower oil
1/3 cup yoghurt
2 eggs
1/2 cup packed soft light brown sugar
1 1/2 cup finely grated carrots
sunflower seeds to decorate

Preheat oven to 375 F. Line a non stick  standard muffins tin with paper liners.
Whisk together, flour, walnuts, sugar, spices, salt, baking powder and baking soda in a 
large baking bowl. In another bowl whisk together eggs, yoghurt and oil.
Fold the wet ingrediens into the dry and then fold in the carrots.
Spoon the batter into the muffins liners, at least 3/4 full. Bake for about 18-20 minutes
until a toothpick inserted in the center of a muffin comes out clean and they are golden.