Preheat oven to 180 degrees C, or 350 degrees F.
Using a large bowl, add the spelt flour, baking powder, baking soda, mixed spice and monkfruit sweetener to a bowl and stir to combine
In a separate bowl, peel and mash the bananas with a fork, then add the grated carrot and mix together.
Whisk the egg separately in a small bowl and add to the bananas and carrot, stirring through. Next, add the melted coconut oil and vanilla extract directly to the banana mixture, stirring through gently.
Add the banana mixture to the flour bowl, and gently stir together until its just combined. Its important to not overstir the batter as it will make the muffins tough.
Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to about ⅔.
Baked for 22 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.
Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.
Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 to 4 days. Alternatively you can freeze them for upto 2 months.