Turn on the oven at 175C.
Mix all the dry ingredients and leave aside.
Peel the carrots and finely grate them in a large bowl.
Mix the yogurt with the eggs, the milk, the maple syrup and the vanilla essence with the carrots.
Sift in the dry ingredients and mix the batter thoroughly.
Prepare a muffins tray with baking paper cups.
Evenly distribute the batter in the 12 muffin cups.
Bake for 30 minutes, then take out the muffins on a cooling rack.