Pre-heat your oven to 400°F. Line muffin tins with paper liners.

In a large bowl, add the flour, wheat bran, flax, cinnamon, baking soda, baking powder, and salt. Mix until well blended.

In another large bowl, add shredded carrot, shredded apple, dried cranberries, ½ sunflower seeds, and ⅓ pumpkin seeds. Mix until well blended and set aside.

In another bowl, add molasses, milk, eggs and vanilla extract. On low speed, use your electric mixer to mix until well blended.

Gradually, add half of the dry ingredients and half of the fruit and seed mixture to the wet ingredients. Mix until ingredients are partially incorporated. Gradually, add dry the remaining dry ingredients and fruit and seed mixture to the wet ingredients. Mix until batter is just moistened. Do not overmix.

Into each paper-lined muffin pan, place ⅓ cup (90 mL) prepared batter. Sprinkle each muffin with ¼ tsp pumpkin seeds and ¼ tsp sunflower seeds.

Bake for 20-25 minutes, until lightly browned and firm to the touch. Insert a wooden pick in the center – this should come out clean!

Let your muffins cool for 5 minutes, then remove the pans and allow to cool on racks.