Preheat oven to 350 degrees.

Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.

In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.

In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg.

Add wet ingredients to dry ingredients. Mix until just combined. If using walnuts or raisins, gently stir in now.

Coat muffin pan with non-stick cooking spray. Fill each cup about ¾ full with batter.

Bake on middle rack until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.

To make the fruit salsa, peel and chop all of the fruit in small pieces. Combine fruit in a large bowl and stir to combine.

In a small bowl, add the lemon juice and honey and mix well. Pour over fruit and mix to combine. Place in the refrigerator while you make the cinnamon chips. (You'll add the basil right before serving)

For the chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with nonstick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture. Bake 8-10 minutes or until crisp. Cool completely on wire rack. Serve with Fruit Salsa.

In large bowl, mash avocado. Add Greek yogurt and Ranch dip mix. Mix together until well combined.

Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.

Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

In a baking dish, combine all of the ingredients, except the cheese.

Cover with foil and bake at 300 degrees for 1 hour and 10 minutes.

Remove from oven and carefully remove foil. Spread the cheese over the beans mixture and bake for an additional 20 minutes.