CARROT CAKE SMOOTHIE

Ingredients

1 medium banana, peeled, diced and frozen

1 cup diced carrots* (about 2 medium-sized carrots), peeled if you'd like

2/3 cup almond milk

1/2 cup plain or vanilla Greek yogurt

2 teaspoons maple syrup (or your desired sweetener)

1/4 teaspoon ground cinnamon

pinch of ground ginger

pinch of ground nutmeg

optional toppings: extra grated carrots, toasted coconut, toasted walnuts

Directions

Add all ingredients to a blender and pulse for 30-60 seconds until smooth.  If the smoothie is too thick, add an extra 1/4 cup of almond milk to thin it out.

Serve immediately, garnished with optional toppings if desired.