Moist, tender, and lightly spiced carrot muffins that are perfect for breakfast or a snack.

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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the eggs, brown sugar, and granulated sugar until well combined.
Add the vegetable oil, milk, and vanilla extract to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the grated carrots and nuts (if using).
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.