Preheat oven to 350 and line a muffin tin

In a small bowl whisk together the flour, baking powder, baking soda, sea salt, cinnamon, ginger and nutmeg.

In another larger bowl stir together the melted coconut oil, maple syrup, flax eggs, vanilla, shredded carrots and turbinado sugar until completely combined. Add the dry ingredients to the wet ingredients and stir together just until combined

Fill each muffin cup about 2/3 full then place one tablespoon of cream cheese per muffin, pushing the piece into the batter. Then top off the muffins with the remaining batter, ensuring the cream cheese is covered

Bake for 25 minutes or until a toothpick comes out clean (or just with cream cheese on it, no batter)

Remove from the oven and cool in the muffin tin for 5-10 minutes until the muffins have cooled a bit then transfer to wire racks to cool completely