Blend your eggs, softened butter and bananas until thoroughly combined.
Mix in the ground almonds, flaxseed, spices, vanilla, 1 tsp stevia and baking powder.
Lastly, gently stir in the grated carrot and the walnuts. Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt!
Pour the dough into a well-greased muffin tin or line your muffin tin with paper cups. I use a silicone mould as I find they are the most helpful at getting muffins out in one piece.
Bake at 180 Celsius for circa 30 minutes or until nicely browned.
For the icing, beat the cream cheese (should have room temperature) with ½ tsp of stevia and couple of dashes of cinnamon. Spread the mixture onto to the muffins once they are cooled