Preheat oven to 350 degrees.
Grind the sunflower seeds in a food processor.
Add the flaxseed, coconut flour, swerve, baking powder and salt.
Pulse in the butter.
Add in the eggs and coconut milk.
Remove dough and transfer to a bowl.
Mix in raisins or currants.
Grease a muffin pan or use cupcake liners.
Bake for 20 minutes.
Reduce the temperature to 325 and bake another 5-10 minutes or until golden on top and toothpick in center comes out clean.
Allow to cool, approximately 10 minutes, then remove from the tin before serving.
Storage: room temperature for up to 4 days or freeze for 2 months