Preheat the oven to 160°C (fan)/180°C/gas mark 4.
Line a muffin tin with 12 paper muffin cases and set aside.
Mix the 250g grated carrot, 125g sultanas, 100ml sunflower oil, 1 tbsp chia seeds, 15g pumpkin or sunflower seeds and 125ml maple syrup together in a large mixing bowl.
Sift 250g spelt flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg together and fold into the carrot mixture.
Finally stir through 4 tbsp milk. You'll have quite a sticky mixture.
Spoon the mixture into each of the paper cases and bake for 25-30 minutes until firm to the touch and cooked through.
Cool on a wire rack and store in an airtight container for 2-3 days or in the freezer.