Start by preheating your oven to 160 degrees and line a muffin tray with liners.
In a large bowl, combine your flour, coconut sugar, baking powder and cinnamon.
In a second bowl, mash your bananas then add coconut milk, almond butter, coconut oil and grated carrot.
Next, combine your wet and dry ingredients. Once mixed, fold in raisins.
Spoon your mixture into the muffin tins and bake for 20-25mins or until golden.