Banana Carrot Yogurt Muffins

1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

2In a large mixing bowl, combine the mashed bananas, yogurt, and sugar (½ cup). Mix until well combined.

3Add the eggs (2 large) and vanilla extract (1 teaspoon) to the banana mixture and whisk until smooth.

4In another bowl, whisk together the flour, baking powder (1 teaspoon), baking soda (½ teaspoon), cinnamon (½ teaspoon), and salt (¼ teaspoon).

5Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

6Fold in the grated carrots (1 cup) and vegetable oil (¼ cup) until evenly distributed throughout the batter.

7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.