Preheat the oven to 350°F(177°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
Place whole wheat flour, oatmeal, cinnamon, cloves, nutmeg, baking powder, baking soda and salt if using in a large bowl and stir. Set aside.
Peel and grate the carrots. Set aside.
Mash the bananas with a fork.
Stir in the olive oil and sugar.
Mix in the egg and stir in the vanilla.
Add the wet ingredient mixture into dry ingredient mixture. Stir until combined.
Add the grated carrots and stir with a spoon until combined.
Divide the batter into a 12 cup muffin pan.
Bake for 24-28 minutes or until the top is golden brown and the toothpick inserted into the middle comes out clean. Keep the muffins in the pan for 10 minutes before transferring on a wire rack to completely cool.
*I use a little amount of sugar as I use ripe bananas. If the bananas you are using aren't ripe, you may need to use more sweetener. You can use ⅓ cup (85 ml/110g) maple syrup instead of light brown sugar. How to Store: You can keep totally cooled muffins in an airtight container at room temperature for up to 3 days and up to a week in the fridge. You can freeze them in an airtight container for up to 2 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.