1-Preheat: Start by preheating your oven to 425 degrees Fahrenheit and greasing a muffin tin if you need to this sets the stage for even baking.

2-Mix dry ingredients: In a large bowl, whisk together the dry ingredients like the flour, baking powder, cinnamon, baking soda, salt, ground ginger, and nutmeg to mix everything evenly.

3-Prepare raisins and add mix-ins: Next, toss the raisins with 1 teaspoon of flour to keep them from sticking, then add in the grated carrots and chopped walnuts to the dry mix and stir well.

4-Mix wet ingredients: In another bowl, whisk the melted coconut oil or olive oil with the maple syrup or honey until smooth, then beat in the eggs. Finally, mix in the Greek yogurt and vanilla extract to complete the wet ingredients.

5-Combine wet and dry: Pour the wet mixture into the dry one and stir gently until just combined don’t worry about a few lumps, as that keeps the muffins tender.

6-Bake: Divide the batter into 12 muffin cups, sprinkle the tops with turbinado sugar, and bake for 13 to 16 minutes until golden and a toothpick comes out clean.

7-Cool and serve: Let them cool on a rack, and you’ll have fresh, delicious carrot muffins ready to enjoy.