If making the Vegan Cream Cheese Frosting, do so ahead of time (the cashews will need to soak for 12 hours, just as a heads up for planning purposes!)

Preheat the oven to 350 degrees F and line a muffin pan with muffin papers, or spray the holes with cooking spray.

Mash the bananas in a mixing bowl until creamy (it's fine if there are still some chunks).

Whisk in the eggs until the mixture is well-combined.

Add the almond flour, sea salt, baking powder, ground cinnamon, and shredded coconut and stir well to combine.

Stir in the raisins (or dried cranberries), chopped walnuts, and grated carrot until everything is evenly distributed throughout the batter.

Transfer the batter to the muffin pan, filling the holes ¾ of the way up (or do as I do and fill them all the way up).

Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the tops are golden-brown.

Allow muffins to cool completely before peeling the papers off to eat them. (Note: frost them after they have cooled, if desired!)