Preheat the oven to 190 C. Prepare two trays of 12 mini muffins. I use a silicone Kmart tray and give it a light spray of oil to prevent the muffins from sticking.
Mix together the self raising flour, cinnamon, nutmeg, clove powder and LSA in a large bowl. In a medium bowl, whisk together the eggs, mashed banana, olive oil, golden syrup, almond milk and vanilla extract until well combined.
Add to the bowl with the dry ingredients and mix until just combined. Don't over mix.
Then gently fold in the grated carrot.
Using a tablespoon spread the batter evenly into the prepared muffin tins, filling each about ¾ to most of the way full.
Bake for about 15-20 minutes, or until a skewer inserted into the middle comes out clean.
Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.
Can be eaten fresh, can add Nuttelex or butter to them, can add creamed cheese filling, can be frozen and also put in lunchboxes.