Over the weekend I volunteered to teach a Girl Scout Cooking class.
Rewind…that was Sunday.
On Saturday, I promised myself not to give in to the Girl Scouts at the grocery store.
Butttt…on the way out, I found myself yelling “Do y’all take checks?”
3 for $12 and I’m sold!
Okay, back to the cooking class.
I would love to say that I the troop consisted of girls who were from pretty wealthy families.
Side note: I was never a Girl Scout.
Thank you parents because #1. I would have been obese #2. My parents never had that kind of money on top of all the money they were spending on Catholic education and soccer clubs.
Anyway, the girl’s had to go around in a circle and say what their favorite food was.
One girl answered creme brulee.
Seriously? I’ve never even tried that!
I think my favorite food as a kid was a tie between cinnamon sugar pop-tarts and french toast.
I was shocked when one girl answered “Split Pea Soup.”
C’mon! Where do these kids eat? The Four Seasons!?
One little girl finally answered that her favorite food was carrot cake.
I thought…well hello new best friend.
So, on Monday I was craving something sweet.
I know, you’re shocked.
So, I smash banged some strawberries up into a carrot banana muffin.
I’m pretty sure there is 1 serving of fruits in veggies in each muffin.
Take that Girl Scout cookies!
One of the snack we made with the Girl Scouts was hummus.
One little girl was terrified of hummus…stating that she had tried it a gazillion times and hated it.
I’m pretty she exaggerated a little much.
I just wanted to take her under my wing and show her all of the best hummus’ in the world.
She hasn’t lived.
- 8 large Medjool dates, pitted, soaked overnight in water
- 2 large bananas, mashed
- 4 large eggs
- 2 T. extra-virgin olive oil
- ½ t. pure vanilla extract
- ½ c. granulated stevia
- ½ c. coconut flour + 2 Tbs.
- ½ t. baking soda
- ¼ t. salt
- 2 carrots, finely shredded
- ½ c. fresh strawberries, chopped, plus extra slices for topping each muffin
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin liners and spray each liner w/ cooking spray.
- Place the drained dates in a large food processor and process until a paste forms.
- In a large mixing bowl, combine the dates, bananas, eggs, evoo, vanilla, and stevia.
- Stir in the coconut flour, baking soda, and salt.
- Fold in the carrots and strawberries.
- Fill each muffin cup ¾ full and top each muffin w/ 1 slice of strawberry.
- Bake for 25-30 minutes, or until slightly golden.