Preheat oven to 425 degrees F (220 degrees C).
Line muffin tin with muffin cups.
Toss the Raisins (1/2 cup) with All-Purpose Flour (1 teaspoon). Set aside.
In a large mixing bowl, combine Whole Wheat Flour (1 3/4 cup), Baking Powder (1/2 teaspoon), Baking Soda (1/2 teaspoon), Ground Cinnamon (1 teaspoon), Salt (1/2 teaspoon), Ground Ginger (1/2 teaspoon) and Ground Nutmeg (1/4 teaspoon). Blend with a whisk.
Grate the Carrot (2 cup), peel the Carrots (2 cup), and chop the Walnut (1/2 cup)
Add raisins, carrots and walnuts to other ingredients.
In another mixing bowl, combine Coconut Oil (1/2 cup) and Maple Syrup (1/2 cup) and beat together with a whisk. Add Egg (2), Greek Yogurt (1 cup) and Vanilla Extract (1 teaspoon) and continue to beat together.
Combine wet and dry ingredients. Divide evenly among the muffin cups.
Bake for 13 minutes or until they are golden on top. Feel free to freeze the muffins to save for later or serve warm. Enjoy!