Preheat oven to 170°C and grease a muffin tin or line it with paper cups (I used silicone cups).
Mash the banana's and grate the carrots.
Mix spelt flour, sugar, cinnamon, baking powder and salt.
Add coconut milk, egg, oil and the mashed banana's en mix until just combined. Don't overmix!
Fold in grated carrot.
Divide over 12 muffin cups.
Bake ca. 25 minutes or until a tooth inserted in the center comes out clean.
The riper the banana's, the less sugar you'll need to add. Are your banana's not very ripe, add an extra tablespoon of sugar.
Instead of coconut milk, you can use any other milk.