Preheat the oven to 175C/346F.
Line a baking sheet with parchment paper and add the vegetables (except spinach).
Drizzle with a little olive oil, add salt, dried mint, red chili flakes, curry powder, and toss to coat evenly.
Roast for 20 minutes.
While the veggies are cooking, prepare the muffin batter.
In a large bowl mix the flour with nutritional yeast, turmeric and baking soda.
Add the beaten eggs, oil, yogurt and almond milk, and mix to obtain a smooth batter.
Remove the vegetables from the oven and transfer into the bowl, together with the spinach, and whisk to combine.
Divide the batter into the muffin tins and bake for 20 minutes.
Remove from tins, add a yogurt dollop on top and serve warm.