Heart-smart Carrot Muffins

Tried a new muffin recipe this morning (trying to use up my frozen carrots before the garden provides us with a whole new orange mountain :). It's a heart-healthy option in many ways - let me know what you think.

1-1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup olive oil
1/2 cup brown sugar (I substituted honey... for my honey... who's on a honey health plan:)
1 cup shredded carrots
1/2 cup fresh, plain yogurt
1/8 teaspoon each of cinnamon and ginger
1/4 cup walnuts
1/4 cup raisins
My method:
1. Preheat the oven to 175 C (350 F).
2. Mix the oil, sugar, carrots, and yogurt in a mixing bowl.
3. Sift the flour, baking powder, baking soda, and spices in a separate bowl and mix them .
4. Add the dry ingredients to the wet and combine them well.
5. Mix in the raisins and walnuts, then later add a few more if you like, after you scoop the batter.
6. Scoop out the batter, one ice cream scoop at a time, into a lined muffin pan.
7. Bake for 25 minutes or until the muffins puff up and their tops look golden brown. 8. Let them cool until they reach room temperature, then store in a cool, dry place.
Eat them up in 4 to 5 days, and refrigerate them in warm weather, as they contain yogurt. Enjoy!