Preheat the oven to 180C (350F).

Prepare a muffin pan, by spraying it with a baking spray, or, my preferred method - lightly coating it with butter and then sprinkling some flour over. Tap off the excess flour.

In a large bowl, add the flour, baking powder, baking soda, salt and cinnamon powder and whisk it gently to combine the ingredients. Keep aside.

In the bowl of a stand mixer, or a large mixing bowl, add the raisins, oats, sunflower seeds, carrots, along with the coconut oil, yogurt, milk, eggs and honey.

Whisk the ingredients together on medium speed or with a hand-held whisk.

Reducing the speed to low, gently add the flour mixture to the bowl, in three portions, making sure the ingredients are combined before you add in the next portion.

Whisk until all the ingredients are just combined, taking care to not over-mix.

Transfer the batter to the prepared muffin pan, using a spoon or an ice-cream scoop to transfer the batter.

Bake at 180 C for 25 minutes, or untill the muffins are just done.