In a small bowl, combine the oats, oil, maple syrup and cinnamon. Set aside.
For the Whole Wheat Carrot Muffins:
Place a rack in the centre of your oven and preheat the oven to 375ºF.
In a large bowl, whisk together whole wheat flour, oat flour, turmeric, cinnamon, ginger, baking soda, salt and pepper.
In a separate bowl, whisk together the yogurt, maple syrup, oil, eggs, vanilla extract and grated carrots.
Add the wet mixture to the dry ingredients and mix until just combined.
Add in the walnuts and give it a quick stir.
Evenly spoon the batter into the greased or paper-lined muffin cups.
Top each muffin with a bit of the oat mixture.
Bake until a toothpick inserted in the centre of the muffin comes out clean, about 18 to 20 minutes.
Let the muffins cool in the pan on a rack for 5 minutes. Remove the muffins from the muffin pan and place onto a wire rack to cool completely before storing in a container.
Toasting the walnuts will add to the texture and the flavour of your baked goods. You can toast walnuts in a 350ºF oven for about 8-10 minutes or until they are lightly browned and fragrant, let cool and chop coarsely.
A pinch of black pepper is added to help our bodies absorb the beneficial health properties of turmeric. If you don't have any turmeric you can leave it and the black pepper out of the recipe.
Muffins can be stored in an airtight container for up to 4 days or frozen for up to 3 months.