Preheat your oven to 350°F (175°C) and prepare a standard 12-cup muffin tin by lining each cup with paper liners or lightly greasing them.

In a large mixing bowl, whisk together almond flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt until well combined.

In a separate bowl, combine Greek yogurt, eggs, maple syrup, and vanilla extract. Whisk until smooth and creamy.

Gently pour the wet mixture into the dry ingredients and stir until mostly combined, then fold in the grated carrots.

Divide the batter among the muffin cups, filling each about 3/4 full and smoothing the tops slightly.

Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted comes out with moist crumbs.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.