Carrot Walnut Muffins

Preheat the oven to its highest temperature setting, which is 425 degrees F (220 degrees C). Next, spray 20 muffin cups with a non-stick cooking spray to prevent sticking.

In a large mixing bowl, combine 1 3/4 cups of flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg. Use a whisk to blend the ingredients until they are thoroughly mixed together. Add grated carrots and walnuts, then stir them into the mixture to combine.

In a separate bowl, mix 1 1/2 tablespoons of flour with raisins until the raisins are evenly coated. Use your hands to separate and coat each raisin with flour, making sure not to waste any of the flour. Add the floured raisins to the main mixture and stir until they are fully incorporated.

In another bowl, whisk together 1/2 cup of maple syrup and 1/4 cup of olive oil until well blended. Add eggs to the bowl and whisk them into the mixture until it is smooth and combined. Stir in 1/2 cup of yogurt and 1 teaspoon of vanilla extract until the mixture is well mixed. Pour the wet ingredients into the dry ingredients and mix with a large spoon until just combined.

Transfer the batter to the prepared muffin cups and sprinkle the tops with turbinado sugar.

Bake the muffins in the preheated oven for 13 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean. Remove the muffin tins from the oven and place them on a cooling rack to cool.