Preheat oven to 350° F
Prepare 12 muffin cups by lining with muffin papers. Set aside
Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.
Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.
Fold coconut milk mixture into oat mixture; mix well.
Divide batter evenly into prepared muffin cups.
Bake for 30 minutes, rotating pan after 15 minutes.
While oatmeal cups are baking, make icing. Combine greek yogurt and powdered sugar in a small bowl; mix well. Set aside.
Let oatmeal cups cool in pan until you can handle them. Remove to a cooling rack.
Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm.