1 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
2/3 cup vegetable oil
2 eggs
1/3 cup green food coloring
2 tablespoons salt
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 cup milk
3 tablespoons butter
3 tablespoons honey
1 3/4 cups rolled oats
6 bananas, peeled and sliced
1 (16 ounce) can diced tomatoes, undrained
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cup liners.
In a large bowl, combine flour, baking powder, soda, oil, eggs and green food coloring; mix to thoroughly mix. Stir in the salt, lemon zest and milk. Spoon batter into prepared muffin cups approximately 2 inches apart.
Fold the chicken and carrot into the flour mixture, and sprinkle them evenly over the batter. Spoon the chicken and vegetable mixture into the bottom and middle muffin tin. Spoon the banana mixture over the batter in the remaining muffin tin. Spread some of it over the bottom of the banana loaf. Next, spoon some of the tomato paste over the chicken and carrot filling and banana filling, covering completely. Drizzle at least one tablespoon of lemon-lime soda over top of the banana cake. Decorate with your favorite flowers!