Pre-heat the oven to 170° C.
Whisk together the eggs and oil in a large bowl until well combined.
Add the brown sugar and continue to whisk until it dissolves.
Sift the whole wheat flour, baking powder, powdered cinnamon1 and salt into the bowl. Whisk again until it comes together as a batter.
Add a quarter cup of cold milk to loosen the batter up.
Fold in the grated carrot.
Fold in the raisins and walnuts(optional). Reserve 4 – 5 tsps of chopped walnuts to top the muffins later.
Line the baking tray with muffin liners2, and fill each cup with batter to about 3/4th its full capacity3. Top each muffin with pieces of the reserved walnut. Here's what the muffins look like before going into the oven:
Bake at 170° C for 25 mins or until done. To check if done, poke a skewer or toothpick into the middle of a muffin and draw it out; if it comes out clean, the muffins are done! If not, bake for a further 3 – 4 mins. Here's what they look like once baked!