Strawberry Carrot Banana Muffins

 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.

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I know, you’re shocked.

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So, I smash banged some strawberries up into a carrot banana muffin.

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I’m pretty sure there is 1 serving of fruits in veggies in each muffin.

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Take that Girl Scout cookies!

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One of the snack we made with the Girl Scouts was hummus.

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One little girl was terrified of hummus…stating that she had tried it a gazillion times and hated it.

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I’m pretty she exaggerated a little much.

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I just wanted to take her under my wing and show her all of the best hummus’ in the world.

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She hasn’t lived.

5.0 from 1 reviews
Strawberry Carrot Banana Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy muffins chock full of fresh strawberries and carrots, sweetened w/ bananas and dates. Gluten-free, paleo, nut-free.
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin liners and spray each liner w/ cooking spray.
  2. Place the drained dates in a large food processor and process until a paste forms.
  3. In a large mixing bowl, combine the dates, bananas, eggs, evoo, vanilla, and stevia.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Fold in the carrots and strawberries.
  6. Fill each muffin cup ¾ full and top each muffin w/ 1 slice of strawberry.
  7. Bake for 25-30 minutes, or until slightly golden.
  8. Enjoy!

MANGIA!!!

Two Carrot Cake w/ Coconut Frosting

Today I should be talking about a recipe that involves some sort of chocolate candy.

Like Reese’s…my personal fave for any holiday or just any regular time of year.

It is Halloween after all.

Buuuuuttt…instead, I made you cake.

Because that’s just how I roll.

Oh, and because I get to meet Godson #2 today…so cake is always the best way to celebrate.

It’s orange…so that’s festive…right?

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I mean, just look at that carrot color.

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If you know me, I have two favorite cakes…Italian Cream and Carrot Cake.

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Let’s get festive up in here.

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This isn’t your fancy carrot cake…no raisins or walnuts…no frills…

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it’s all about the carrot. Well, the carrot and then this frosting.

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It’s super thick, creamy, and made out of coconut and a few other lovely ingredients.

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I mean, did you think I would give you a un-frosted carrot cake?

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I didn’t think so 🙂

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But seriously y’all…

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it’s got this melt in your mouth texture and the absolute perfect sweetness.

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Oh, and it’s got this super buttery thing going on.

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So, while y’all are enjoying those big buckets full of Halloween candy, I will be having a slice of this cake.

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All while watching a Hocus Pocus marathon.

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I’m pretty sure that is the first time I wanted to be Sarah Jessica Parker.

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Don’t act like you didn’t want to be one of the Sanderson sisters.

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Happy Halloween!

Two Carrot Cake w/ Coconut Frosting
Author: 
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
 
A melt in your mouth, buttery, slightly sweet carrot cake loaf topped w/ a creamy coconut frosting. Gluten-free, nut-free, paleo, refined sugar-free.
Ingredients
  • For the cake:
  • 7 T. dairy-free butter or grass-fed butter, at room temperature
  • ½ c. + 2 T. coconut sugar
  • ¼ c. full-fat coconut milk (scoop the cream off the top of the can that has been refrigerated overnight)
  • 2 large eggs
  • ½ c. coconut milk yogurt
  • 2 large carrots, finely grated
  • ¼ c. +2 T. coconut flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. salt
  • For the coconut frosting:
  • ½ c. coconut butter
  • ¼ c. maple syrup
  • ¼ c. warm water
  • 2 T. coconut oil
  • 1 t. pure vanilla extract
  • pinch of salt
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray, line with parchment paper, and then grease the parchment paper.
  2. In the bowl of a electric stand mixer fitted with a paddle attachment, cream the butter, sugar, and coconut milk cream together on high until pale and fluffy.
  3. Add in the eggs, coconut milk, and carrots and mix until combined.
  4. Stir in the flour, baking powder, baking soda, spices, and salt.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  6. For the frosting, combine all of the ingredients in a large food processor and process on high until smooth and creamy.
  7. Frost the top of the carrot cake loaf, slice and enjoy!

MANGIA!!!

A Date w/ Carrot and Banana

 Hi, my name is Chelsy and I’m addicted to breakfast foods.

If you know me, you know that this statement is without a doubt, truth.

My fave breakfast is from my favorite breakfast place near my childhood neighborhood.

My dad and I still go there often to eat breakfast on the weekends.

The last time I ate breakfast there was a Monday, a rough Monday, the Monday that my pup Annabelle past away.

My dad and I were sooooo distraught, so we took sick days from work and headed to Frank’s for the ultimate veggie omelets and a stack of mile high hash brown’s…I love my hash brown’s crisp to perfection.

It was the perfect comfort food.

My dad is on a 3-month work trip internationally and these next 3 months I am going to miss without a trip to Frank’s.

It’s not the same going without him.

I almost feel like I’m cheating him.

So, with my mom and I here, I have to create my own comfort breakfast food.

Y’all know I’m a huge fan of banana bread.

So is my dad.

My mom is as well.

It’s a win-win-win situation in our house.

Soooooo…I made a health-ified version of banana bread…

and called it breakfast.

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Oh yes, I chocked that thing full of carrot and dried dates…

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because you need something chewy, and slightly sweet for breakfast.

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Y’all…

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this stuff is like cake.

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Like a breakfast carrot cake.

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I love that I can cut right through it, one handed, with my fork.

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That is just how tender it is.

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Did I mention…

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it’s vegan, gluten-free,

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and paleo?

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It just gets better & better 🙂

Carrot Banana Breakfast Bread
Author: 
Recipe type: Bread, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Slightly sweet bread perfect for breakfast packed w/ chewy dried dates, sweet banana, and grated carrot. Gluten-free, paleo, vegan, refined sugar-free, flour-less.
Ingredients
  • 2 flax eggs (2 T. flaxseed meal + 6 T. warm water, mix let sit 10 minutes)
  • 2 large, ripe bananas, mashed
  • ½ c. slightly melted coconut butter
  • ½ c. cashew butter
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • ¼ c. dried dates, chopped
  • 1 large carrot, grated
  • melted coconut butter, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the flax egg, bananas, coconut butter, cashew butter, stevia, apple cider vinegar, vanilla, and baking soda until smooth.
  3. Fold in the dried dates and grated carrots.
  4. Pour the batter into the prepared pan and bake 25-30 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean.
  5. Let cool. Cut into 9 squares and drizzle w/ melted coconut butter if preferred.

MANGIA!!!

Texas Hur.

 Y’all.

I just wanted to thank you so much for the sweet and kind words in response to my post on Sunday.

I am so glad that I wrote it.

I hope that it can inspire and help others going through the same thing.

It’s rodeo season here.

All I want is to eat a turkey leg.

Oh, and of course watch any rodeo festivity involving a cute cowboy and his horse.

Duh.

I haven’t decided if I will go yet.

I’m usually last minute.

Plus work schedule + gotta have a cute outfit + gotta have Texas hair….you get me…it’s complicated.

I’m the queen of snack food.

If you haven’t heard.

I once got a blank stare from my cousin when we went to eat lunch one day and I pulled out a mini container of freshly grated Parmesan cheese from my purse.

Yes, I consider that a snack.

Condiments can be snacks.

Work with me here.

Sometimes snacks have to be healthy.

So we can eat 238939873873 zillion of them and not feel guilty.

There is no guilt on this blog.

Carrots are healthy.

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My Italian grandmother always tells me they are good for my eyes.

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Then we add some walnuts and dates.

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Because duh…those are healthy too.

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I added some homemade coconut butter to the mix just because it’s awesome.

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Carrot cake bites, people.

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I know you are probably like freaking out over this whole “bite” thing.

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To have a little taste of carrot cake in one bite…

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and it be healthy…?

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Oh yes, I said it.

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😉

Carrot Cake Snack Bites
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 38
 
Healthy carrot-cake like energy bites chock full of walnuts, dates, coconut butter, and freshly grated carrots. Gluten-free, paleo, raw, vegan, refined sugar-free.
Ingredients
  • 3 large carrots
  • 1 c. pitted Medjool dates
  • 1 c. raw walnuts
  • 1 T. coconut butter
  • 2 T. coconut flour
  • ½ t. ground cinnamon
  • ½ t. pure Mexican vanilla extract
Instructions
  1. Combine all ingredients in a large food processor and pulse until the mixture begins to stick together.
  2. Line an 8 in. square baking pan w/ parchment paper.
  3. Spread the mixture into the prepared pan and freeze until set.
  4. Cut into small square pieces and snack!

MANGIA!!!

Carats and Matchmakers.

I’ve been watching a ton of Millionaire Matchmaker lately.

Please tell me you’ve seen this show.

That, and el Bachelore…aka Juan Pablo.

Can someone please nominate me for one of these shows?

Just bring me a good looking, entrepreneur, Mr. fix-it of a guy that comes in a package w/ a bow of top, cap-eesh?

I totally wish it was that easy.

I seriously cannot take another day of someone asking me if I am dating, in a committed relationship, married, or have three kids?

Seriously, I just landed my first corporate job this past Wednesday.

How in the world do I have kids already?

Next!

Please tell me you know a guy like the one above. One that’s not 20 years older than me.

Food is totally my boyfriend.

Today, it’s muffins.

You can always rely on muffins.

They are super fluffy, slightly sweet, and always there to listen to every problem you have.

Who needs a boyfriend?

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These muffins are of the banana carrot variety.

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Like I said, muffins…fluffy & slightly sweet.

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I topped mine w/ a little dollop of Greek yogurt.

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Because I do what I want.

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I’m a Greek yogurt kind of gal.

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Greek guys aren’t too bad either.

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It’s Friday, let’s go crazy! 🙂

Carrot Banana Mini Muffins
Author: 
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 28
 
Fluffy, slightly sweet, mini muffins chock full of carrots and banana. Gluten-free, paleo, nut-free, & refined sugar-free.
Ingredients
  • ½ c. coconut flour
  • ½ c. granulated stevia
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • 1 large, ripe banana, mashed
  • 2 T. unsweetened, all-natural apple butter or apple sauce
  • ¼ c. light coconut milk
  • ¼ c. extra-virgin olive oil
  • 1 c. liquid egg whites or 4 large eggs
  • 1 c. pureed carrots
  • Greek yogurt, optional, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Line a mini muffin pan w/ silicone muffin liners.
  2. In a large bowl, combine the coconut flour, stevia, cinnamon, and baking soda.
  3. Stir in the mashed banana, apple butter, coconut milk, evoo, and eggs until combined.
  4. Fold in the carrot puree.
  5. Drop the batter by tablespoon into each prepared muffin cup.
  6. Bake for 20-22 minutes, or until a toothpick inserted into each muffin comes out clean.
  7. Let cool slightly, top w/ greek yogurt if you wish, and devour.

MANGIA!!!