Preheat Oven to 350F and line muffin pan with liners....

Whisk together the dry ingredients:

1 1/2 c blended flour (see end post for my blend)
1/4 c coconut flour
1/2 c sorghum flour
1/2 c quinoa flakes (can use gf quick oats as well)
1 1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp xantham gum
1 tsp cinnamon
1 tsp fresh ginger root (use 1/2 tsp dried ground if you don't have fresh)
1/2 c xylitol

Add in:

3 large eggs
1/2 c sunflower oil
1/3 c non-fat (or low fat) plain yogurt
1 tsp vanilla
1/2 c milk (you may need a bit more add by tbsp if the batter is too stiff)

Blend so that the batter is smooth and not stiff -- but not too runny either... stiffer than cake batter is the right consistency...

Add 1 cup carrots 
1/2 c sunflower seeds
Optional:  raisins or dried cranberries (my kids hate them so I don't add them to all ... just mine!)

Use your ice cream scoop measure and dollop into the muffin tins.....

Bake for about 20 min.  Check for doneness... 

Remove asap or you will get soggy bottoms... no one likes a soggy bottom!  ew.

Makes about 24.
My Flour Blend:

This make a fair amount -- enough to bake from for a bit!

300 g br rice flour
350 g white rice flour
200 g tapioca starch
300 g sweet rice flour
4 tsp xantham gum
500 g sorgum flour
100 g coconut flour
200 g buckwheat flour