I originally made these muffins to go with some soup, but they were such a hit with my toddler (and the rest of our family!) that we have eaten them as breakfast and snacks too.
Yields 12 muffins
Preheat oven to 350°.
Grease or line 12 standard-size muffin cups.
In the bowl of an electric mixer (or a large mixing bowl), combine the eggs, yogurt, oil, and sugar. On medium speed, whisk for one full minute, until the mixture is smooth and thick.
Add flours, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the top of the egg mixture and stir until just combined. Add the shredded carrots and mix until evenly incorporated (but don't overmix!).
Divide the batter evenly between the twelve prepared cups.
Bake for 20-25 minutes, until the top of the muffins spring back when lightly pressed. Remove from oven and cool for five minutes before unmolding from the tin. Serve warm.