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

In a large bowl, mash the bananas until smooth. Add the shredded carrots, oats, baking powder, eggs, honey (or maple syrup), and vanilla extract. Mix well until combined.

Fill each muffin cup about two-thirds full with the batter.

Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.

Let cool for five minutes in the pan before transferring to a wire rack.