Line muffin pans with paper cupcake liners. Preheat the oven to 375 degrees Fahrenheit.
In a medium mixing bowl, whisk the flour, baking soda, salt, baking powder, cinnamon, and ginger.
In a stand mixer, beat the coconut sugar, olive oil, eggs, vanilla bean paste, cinnamon essential oil, ginger essential oil, and lemon essential oil until thoroughly mixed.
Then stir in the banana and carrot, mixing until incorporated.
Add the flour mixture to the wet ingredients and continue mixing until blended.
Divide the batter among the prepared muffin cups, about 2/3 full.
Bake the muffins on the middle rack until tops are golden brown for about 20-22 minutes. Use a toothpick inserted into the center of a muffin and when it comes out clean, muffins are done.
Transfer the muffins to a rack and cool slightly. The muffins can be served warm or at room temperature. Enjoy!