Carrot Cake Banana Muffins

Yummy. Tasty. Healthy. AND chock full of carrots! Veggies for breakfast was never easier!

©SBrown

©SBrown

Carrot Cake Banana Muffins

INGREDIENTS:
(12 muffins)

  • 1/3 cup Sugar
  • 1/2 Cup Nonfat Vanilla Greek Yogurt (I love Fage)
  • 1 Banana, ripe
  • 1 cup Carrots, finely grated
  • 2 Eggs
  • 1 tsp Pure Vanilla Extract
  • 3/4 cup White Whole-Wheat Flour
  • 1/2 cup White Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1/3 cup Coconut, shredded
  • 1/3 cup Raisins
  • 1/3 cup Pecans, chopped

DIRECTIONS:

  • Preheat oven to 350 degrees. Place 12 muffin cups in muffin tins. 
  • Beat together sugar and yogurt in a stand mixer.
  • Add banana and carrots until well-combined. 
  • Beat in eggs one at a time. Mix in vanilla.
  • Add flour through nutmeg, and thoroughly mix to combine.
  • Gently mix in coconut through pecans.
  • Divide evenly into muffin cups. Bake 15-20 minutes.
Creamy Chicken Potato Crockpot Soup

Creamy Chicken Potato Crockpot Soup

INGREDIENTS:

6 cups Chicken Broth
2 lbs Chicken Breast
2 large Potatoes, coarsely chopped
2 cups Carrots, coarsely chopped
1 Onion, chopped
2 cloves Garlic, finely chopped (or 1 Tbsp Garlic Powder)
1 pkt Ranch Dressing Seasoning
1 tsp Herbes de Provence
1/2 tsp Pepper
2 Tbsp Cornstarch
12 oz Evaporated Milk, nonfat

DIRECTIONS: 

  • Add chicken broth through ranch dressing to crock pot. Cook on HIGH 4-6 hours.
  • Pull out chicken breasts 1-2 hours before serving, and shred. Return to crockpot.
  • One hour before serving, whisk cornstarch and 2 Tbsp of the evaporated milk in a small bowl, then add mixture and rest of evaporated milk to crockpot. Cook another hour.
  • Serve with a spinach salad and blueberry muffins. 

Adapted from Super Healthy Kids

©sbrownbooks

©sbrownbooks

©sbrownbooks

©sbrownbooks