Preheat your oven to 350°F (175°C) and prepare muffin tin by lining with paper liners or greasing.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.

In another bowl, melt butter, let it cool, then whisk in eggs and vanilla until smooth.

Pour the wet mixture into dry ingredients, gently folding them until just combined.

Fold in the mashed bananas and shredded carrots until evenly distributed.

Fill each muffin cup about 3/4 full with batter. Optionally top with pecan chips.

Bake for 17-20 minutes until a toothpick comes out clean. The muffins should be golden brown.

Let cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.