Spiced Carrot & Walnut Muffins

Preheat the oven to 375°F (190°C). Line a muffin tin with 10 paper liners (we're making 10 muffins for 5 servings of 2 muffins each).

In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt.

In a separate bowl, combine 1 1/2 cups grated carrots and 1/2 cup chopped walnuts. Toss with 1 tablespoon of the flour mixture to prevent them from sinking during baking.

In a medium bowl, whisk together 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/3 cup vegetable oil, 1/4 cup Greek yogurt, 1 teaspoon vanilla extract, and 1 teaspoon orange zest until well combined.

Pour the wet ingredients into the flour mixture and stir just until combined (do not overmix).

Fold in the carrot-walnut mixture until evenly distributed throughout the batter.

Divide the batter evenly among the 10 muffin cups, filling each about 3/4 full. Sprinkle additional chopped walnuts on top of each muffin.

Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.