1 Preheat oven to [wprm-temperature value="425" unit="F"] and grease the muffin pan cavities with nonstick cooking spray, butter, or oil.
2 To a large bowl whisk together the dry ingredients ( all- purpose flour, granulated sugar, brown sugar, baking powder, and salt).
5 Add the wet ingredients (Greek yogurt, eggs, vanilla extract) and whisk together until almost combined.
6 Fold in the mashed banana and grated carrots just until the batter comes together and everything is well incorporated.
3 Fill each cavity 3/4 of the way full using a cookie scoop, spoon, or measuring cup.
0 Bake at [wprm-temperature value="425" unit="F"] for 5 minutes and then reduce heat to [wprm-temperature value="350" unit="F"] and bake for another 10 to 12 minutes. The muffins should spring back to the touch and the tops no longer glossy.
4 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.
