Preparation

• Preheat the oven to 350° F. Line a muffin tin with liners or lightly spray with nonstick cooking spray.
• Add the flour, cinnamon, baking powder, baking soda, and salt to a medium bowl and whisk to combine.
• Add the mashed bananas, grated carrots, melted butter, eggs, vanilla, and brown sugar, to a large bowl. Whisk to combine. Add the raisins, walnuts and the dry ingredients to the bowl and use a spatula to fold until just combined and you see no more streaks of flour.
• Divide the batter evenly into the 12 muffin cups, filling up about ⅔ of the way up. Transfer the muffin tin to the oven to bake for 20-23 minutes, until puffed and a toothpick in the center of a muffin comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• While the muffins cool, make the frosting. Add the cream cheese, vanilla, and monk fruit to a bowl. Use a hand mixer to whip until evenly combined, about a minute.
• To assemble, pipe or spoon frosting onto each muffin. Any remaining frosting can be stored in an airtight container in the fridge and used to drizzle over fruit or spread on toast.