Step 1

Preheat the oven to 350 degrees and prepare a 12 cup muffin tin with paper liners or grease and flour.

Step 2

In a large mixing bowl, finely grate one cup of shredded carrots. Add the 2 bananas and mash them well.

Step 3

Add the oil, yogurt, eggs, vanilla extract and sugar to the carrots and bananas and mix well.

Step 4

To this mixture, add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Lightly stir just the top of the dry ingredients to mix them together before combining the dry ingredients with the wet. Stir the muffin batter just until everything is combined. Do not overmix.

Step 5

Fill each cup of the muffin tin ¾ full. Bake the muffins for 22-25 minutes or until the muffin tops are domed and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes or until they are cool enough to easy handle and remove from the pan to cool completely.