Preheat oven to 175°C (350°F). Line a muffin tin with paper liners.

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, mash bananas and whisk in oil, sugar, eggs, and vanilla until smooth. Stir in grated carrots.

Fold dry ingredients into wet ingredients until just combined. Avoid overmixing.

Mix in walnuts or raisins if using.

Spoon batter into muffin cups, filling each about ¾ full.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Allow muffins to cool slightly before serving warm or at room temperature.

Serving and Storage Tips