Preheat oven to 375. Grease a muffin tin or line with silicon or paper liners and set aside. Combine the flour, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a large bowl and stir; set aside.
In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt/sour cream mixture. Stir until just combined. Fold in shredded carrots.
Scoop batter evenly into the prepared muffin cups. Bake for 20 minutes or until a toothpick inserted in center of one comes out clean. Serve warm.
Recipe by Natural Chow at http://naturalchow.com/2013/09/spiced-carrot-muffins/