1-First, preheat your oven to 425 degrees Fahrenheit and grease a muffin tin if needed. In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg.

2-Next, toss the raisins with 1 teaspoon flour, then stir in the grated carrots, walnuts, and raisins. In a separate bowl, whisk the oil and maple syrup, then add the eggs, yogurt, and vanilla extract, warming the mixture if the oil solidifies. Combine the wet ingredients with the dry ones, stirring gently until just mixed, and divide the batter evenly into 12 muffin cups.

3-Sprinkle the tops with turbinado sugar and bake for 13 to 16 minutes, or until golden and a toothpick inserted comes out clean. Once baked, cool the muffins on a rack and store them covered at room temperature for up to two days, refrigerated for up to four days, or frozen for up to three months. This process takes about 15 minutes to prep and 13 minutes to cook, for a total of approximately 28 minutes.