Preheat oven to 425 °F and grease the muffin pan cavities with nonstick cooking spray, butter, or oil.
To a large bowl whisk together the dry ingredients ( all- purpose flour, granulated sugar, brown sugar, baking powder, and salt).
Add the wet ingredients (Greek yogurt, eggs, vanilla extract) and whisk together until almost combined.
Fold in the mashed banana and grated carrots just until the batter comes together and everything is well incorporated.
Fill each cavity 3/4 of the way full using a cookie scoop, spoon, or measuring cup.
Bake at 425 °F for 5 minutes and then reduce heat to 350 °F and bake for another 10 to 12 minutes. The muffins should spring back to the touch and the tops no longer glossy.
Remove from oven and let cool for 10 minutes before removing the muffins from the pan. Place on a wire rack to cool to room temperature.
Video
Notes
Storing Information:
At room temperature, covered, for two to three days.
In the refrigerator, covered, for one week.
In the freezer, wrapped in plastic wrap and in an airtight container or plastic sealable bag, for up to three months.
How to Make MINI Muffins:
Follow the directions as normal and bake them at 425° F for 5 minutes and then 350° F for about 7 to 9 more minute. The recipe yields 36-48 mini muffins.
Muffin Add Ins:
Nuts, chocolate chips, shredded coconut, candied ginger, and dried fruits.