Banana muffins

4 Medium Mashed Bananas
3 T Vegetable Oil
1 Large Egg
1/3 C Sugar
2 C Bisquick Baking Mix
½ C chopped nuts {if desired}
1/2 C chocolate chips {if desired}

1. Heat oven to 400. Paper line or grease a 12 muffin tin.
2. Beat bananas, oil, egg and sugar in large bowl until well blended. Stir in baking mix, nuts, and chocolate chips just until baking mix is moistened (batter will be lumpy). Divide batter into muffin tin.
3. Bake about 15 minutes or until golden brown. Cool muffins in pan 5 minutes; remove from pan to wire rack. Serve warm {and with milk please}

carrot pancakes

5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey

Preparation
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk.
Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.