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In a large bowl whisk together the oil and sugar until they’re well combined.
Add in one egg & whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
Add in the Greek Yogurt, vanilla, orange zest & shredded carrots then whisk until it’s completely smooth.
Add in the dry ingredients (flour, baking powder, baking soda, salt & cinnamon) and mix just until the last streak of flour is incorporated.
Cover with a lid, plastic wrap or a tea towel & set aside to rest at room temperature for 1 hour.
Preheat the oven to 425F & line 12 muffins tins.
Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
Bake for 5 minutes. Reduce the oven temperature to 375F & bake for 10-12 minutes, just until the muffins are browned & spring back when you press on the center gently.
Remove from the oven & allow to cool for at least 20 minutes.