Preheat the oven to 200°/390°F. Line a 12-cup muffin tin with cupcake liners. This recipe makes between 12 to 14 muffins.
In a large mixing bowl, the bowl of a stand mixer, beat the eggs and sugar until the mixture has lightened and doubled in size (3-5 minutes).
2 eggs, ½ cup white granulated sugar, ¼ cup light brown sugar
Add in the vanilla. Then with the mixer running, add the oil slowly down the side of the bowl, allowing it to emulsify into the sugar-egg mixture.
2 teaspoons vanilla extract, ½ cup vegetable oil
Add the cinnamon, ginger, mixed spice, carrot, mashed bananas, and almonds to the wet ingredients. Fold through to combine.
2 teaspoons ground cinnamon, ¼ teaspoon ground ginger, 1 cup carrots, 2 bananas, ½ cup almonds, ¼ teaspoon mixed spice
Add in the dry ingredients - flour, baking powder, salt, and cornstarch. Mix until just combined.
2½ cups plain flour, 6 tablespoon cornstarch, 3 teaspoons baking powder, ½ teaspoon table salt
Fill the muffin liners with muffin batter until they are ¾ filled. Sprinkle ½ teaspoon of raw or granulated sugar over each muffin (optional extra - leave out for a lower sugar variation of this muffin).
8 teaspoons raw sugar
Bake at 200°/390°F for 5 minutes. Then turn down the oven to 180°C/355°F and bake for a further 15 minutes. The muffins are finished when they are golden brown and a toothpick or cake tester comes out mostly clean.
Allow the muffins to cool in the muffin pan for 10 minutes before lifting them out onto a wire rack to cool completely.