Instructions

• Preheat the oven to 180°C (350°F). If using a fan/convection oven, set to 160°C (320°F). Line a muffin pan with paper liners or lightly grease a silicone muffin pan.
• In a large bowl or a blender, combine the 5 eggs, ¾ cup (180 g) softened butter and the 2 very ripe medium bananas (200 g). Beat or blend until smooth and evenly combined.
• Add 1.5 cups (150 g) almond flour, ¼ cup (30 g) ground flaxseed, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 tablespoons powdered sweetener and 2 teaspoons vanilla extract. Mix until just combined and no large dry patches remain.
• Gently fold in the 3 cups grated carrot (300 g) and ½ cup chopped walnuts (50 g) with a spatula until evenly distributed.
• Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
• Bake on the middle oven shelf for 30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
• Remove the pan from the oven and allow the muffins to cool in the pan briefly, then transfer the muffins to a wire rack and cool completely before frosting.
• To make the frosting, beat ½ cup (100 g) room-temperature full-fat cream cheese with 1 tablespoon powdered sweetener and ¼ teaspoon vanilla extract until smooth.
• Spread or pipe the cream cheese frosting onto the fully cooled muffins.