Preheat oven to 350. Line 12 wells in a muffin tin. Set aside. (I actually ended up making about 15 muffins but I think I underfilled some as some of the muffins came out pretty dinky. You might want to have a second muffin tin ready just in case.)
In a large bowl or bowl of a stand mixer, mix together the carrots, flour, yogurt, oil, egg, gingers, baking powder, and salt until a fairly smooth, uniform batter forms. Fold in the walnuts.
Evenly divide the batter between each well. Top with a walnut bit (for decoration) if desired.
Bake for 18 minutes or until a toothpick inserted in the center muffin comes out clean.
Cool on wire rack in the pan for 5 minutes then remove the muffins and cool completely.