ChocoVegie Muffins, gluten free

I have been experimenting with punting vegetables in Chocolate  muffins for a while. The first batch I liked was with carrot and zucchini. Then the next time I was thinking that I would like to make more, but I did not have zucchini. So a little experimenting, and I used some very ripe bananas.

This is a small batch, only 6 muffins, but since i'm the only GF in my house, six is enough for me, to eat, before they go bad.
This recipe is so good, my three and six-year old will eat them too. So Sometimes I double the batch. We will eat them for breakfast, I would think slightly healthier then chocolate cereal, but maybe not.

So there we have both versions.

CocoVegie Muffins

1 C Pamela's Baking and Pancake mix.*
1/4 C coco
1 egg
1 tsp Vanilla
1/4 C sugar
1/2/ C carrot
1/2 C zucchini OR 1/4 C oil + one ripe banana.
-I have also tossed in a handful of chocolate chips.

Prep the vegetables by pealing them. Then shred, or grate them. I process mine in a blender, so make them super smooth.

Mix the dry ingredients, then add wet.
Mix it with a spatula or spoon, because the batter is a little stiff.
Spoon it into six muffin molds.
Bake at 350 for about 25 minutes, or until the top springs back when presses lightly.

* I relay like to have Mixes on hand. I just don't have the cupboard space for all of the variety of ingredients, and since many recipes call for such a minor amount, of some obscure thing, it's not cost effective to get it, and then have to toss it out before using it all.