1. Start making the Greek yogurt icing: Line a colander with cheesecloth and pour 1 cup of the Greek yogurt into the cheesecloth. Gather up the ends and twist it into a ball. Set the ball of yogurt into the colander and place it over a bowl to drain. Let the Greek yogurt sit in the refrigerator for at least two hours while you bake and cool the muffins. Discard the liquid. Note: You can do this up to two days in advance. The longer it drains, the more firm and like cream cheese the yogurt will become.

2. Preheat the oven to 375ºF and set the rack to the middle position. Line your muffin tins with 12 muffin liners.

3. Grate the carrots in a food processor or with a cheese grater. Then set them aside.

4. In a large mixing bowl, combine the whole wheat flour, baking soda, baking powder, 1/2 teaspoon of salt, cinnamon, and nutmeg. Whisk to combine.

5. In a second mixing bowl, combine the remaining 1 cup of Greek yogurt, eggs, olive oil, applesauce, 1/2 cup of maple syrup, and 1 teaspoon of vanilla. Whisk well to combine.

6. Add the wet ingredients to the bowl of dry ingredients. Add the raisins, walnuts, and grated carrots. Using a spatula, mix just until combined. Do not overmix the batter.

7. Portion the batter into the muffin cups. Place the muffin tin in the oven and bake for 25 to 30 minutes — or until a toothpick inserted into the middle comes out clean.

8. Let the muffins cool to room temperature (about 2 hours).

9. Finish preparing the Greek yogurt icing: Remove the strained Greek yogurt from the cheesecloth and place it in a bowl. Add the remaining 1 tablespoon of maple syrup, 1/2 teaspoon vanilla, and the pinch of salt. Mix well to combine.

10. Divide the icing over the tops of the cooled muffins.

11. Store leftover muffins in a covered container in the refrigerator.