Prep the basics: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners or lightly grease each cup.

Grate the carrots: Use the fine holes on a box grater. You want small shreds so they blend into the batter and keep it moist. Measure about 1 1/2 cups, packed but not squashed.

Mix dry ingredients: In a medium bowl, whisk 1 3/4 cups white whole wheat flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons cinnamon, a pinch (about 1/4 teaspoon) nutmeg, and 1/2 teaspoon salt.

Whisk wet ingredients: In a large bowl, whisk 2 eggs, 1/2 cup Greek yogurt, 1/3 cup oil, 1/3 cup maple syrup, and 2 teaspoons vanilla until smooth and creamy.

Combine: Add the dry ingredients to the wet and stir with a spatula until almost combined. It should look a little thick and slightly lumpy.

Fold in carrots and extras: Gently fold in the grated carrots and any add-ins you like (up to 1/2 cup total nuts/raisins/coconut). Don’t overmix.

Fill the pan: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. A large cookie scoop makes this easy.

Bake: Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.

Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. They set up as they cool, so give them at least 15 minutes before eating.

Optional finishing touch: Dust with a little cinnamon or add a light swipe of Greek yogurt mixed with maple syrup for a faux “frosting.”