• Preheat oven to 320°F/160°C.
• In a large bowl, whisk together brown sugar, oil, and eggs until well combined. Stir in tahini.
• Add the two types of flour, baking powder, baking soda, salt, cinnamon, and nutmeg, mix just until a uniform mixture is obtained.
• Fold in grated carrots.
• Line muffin tins with paper liners and coat with cooking spray.
• Fill each cup halfway to the top.
• Bake for about 25-30 minutes. Test the center with a toothpick, if it comes out with a few moist crumbs, the muffins are done. If not, continue to bake until cooked through. Do not over-bake.
• Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Tips and Tricks:

• Sprinkle 3-4 tablespoons of sesame seeds before the muffins are going into the oven.
• Add ¼ teaspoon ground clove.
• Add ¼ teaspoon ground ginger.