In a large bowl, whisk the eggs until light and fluffy. I used my Kenwood KMix stand mixer for this.
Add the Greek yoghurt to the mixture and whisk until smooth and airy.Pour the remaining maple syrup, milk and vanilla extract into the mix and whisk one more time.
Now slowly incorporate the grated carrots, whole wheat flour, baking powder, cinnamon, nutmeg, ground ginger and walnuts. Gently fold the ingredients together until they are just combined. You don't want to beat all the air out of it. I used my Kenwood KMix with the K-beater attachment at low to medium speed for this.
Use an ice cream scoop, to portion the batter into a greased 12-cup muffin tin.
Bake the muffins for 20-25 minutes until risen and set or until an inserted wooden skewer comes out clean.
In a small bowl, beat the cream cheese until soft, then add the maple syrup and vanilla extract and whisk again until well combined. You can adjust the amount of maple syrup to your liking.
Once the muffins have cooled, spoon about 1 tablespoon of frosting onto each muffin and either tap it to distribute it evenly or spread it with the back of the spoon.
Decorate with chocolate Easter eggs if desired.
Thanks to the nuts and whole grains, these muffins make a good grab-and-go breakfast! They also freeze and defrost well. I just microwave individual muffins for 30 to 60 seconds, until they’re gently warmed throughout.