Preheat oven to 200°C. Coat a 12-hole deep muffin pan with non-stick cooking spray or line with paper cases.
Mix plain flour, wholemeal flour, sugar, baking powder, salt, cinnamon, allspice and nutmeg in a medium bowl.
Combine the apple sauce, oil and eggs in a large bowl. Fold in the carrot and raisins. Add flour mixture, stirring just until evenly moistened. Spoon into muffin cups, filling each one two-thirds full. Sprinkle with sunflower seeds.
Bake until a skewer inserted in the centre of a muffin comes out clean, about 15 minutes. Cool muffins in the pan on a wire rack before turning out. Serve warm.