Healthy Carrot Muffins

1 ¾ cups white whole wheat flour or regular whole wheat flour 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 2 cups peeled and grated carrots* (from ¾ pound carrots—about 3 large or up to 6 small/medium) ½ cup roughly chopped walnuts ½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour ⅓ cup melted coconut oil or extra-virgin olive oil** ½ cup maple syrup or honey 2 eggs, preferably at room temperature 1 cup plain Greek yogurt*** 1 teaspoon vanilla extract 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

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