BANANA - BUTTERMILK & OAT MUFFINS

We just got back from Las Vegas late last night . We walked and ate so much that I think everything found a balance by the end of the day. Everything was so tempting, especially the crepes they sold at the Caesers Palace! I gorged on their Nutella Crepes with some real good Vanilla Bean ice cream. We got a chance to eat some yummy gelato from Venetian too! All in all, it was a full filled trip.

As the plane tickets were booked and hotels reservations made, my brains were working on what to take with us to eat,during our journey. I am surprised that I am thinking this way because I am usually game for anything from hotels/cafe's the minute we leave our home. I just cannot eat healthy when I'm outside. Fries, in all forms beckon me and I know I will succumb to that temptation very easily. I don't even need a dip!

Another thing that I have noticed here is that, the more we I eat junk from outside, the fuller and fatter we I become.It doesn't take that long, a few days of eating outside will do that magic to us me. For some reason, when I did the same back in India, that magic never had a chance on me. It could be because I was much more active then. I used to walk quite a lot on the way to college and back. Now, all what I do is sit on the couch and either blog/chat/ stitch/talk over the phone  and yes,once in a while I cook/bake for us to survive !

Now getting back to these incredibly moist delicious muffins,they were baked, packed along with my clothes and we were off to Vegas for the weekend. I have used buttermilk instead of milk in the recipe since I know they make the baked goods tender and light. We enjoyed these for lunch on the last day. It was really good plus when you think of what's in it, you will not feel guilty of eating another one!

BANANA BUTTERMILK & OAT MUFFINS
Recipe source : Honey & Jam
Makes 12 muffins

Ingredients:
1 c flour
1/2 c whole wheat flour
1/2 c sugar
1 c oatmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c butter milk /regular plain milk
1 egg
1/2 tsp vanilla
1/3 c vegetable oil
1 c mashed bananas

Method: Preheat oven to 400 F and line your 12 cup muffin pan.

In a small bowl, whisk the dry ingredients together. In a large bowl, whisk the wet ingredients together. Fold the dry into the wet gently and stop as you as you see the last bit of flour disapppear. Do not overmix.Pour 1/4 c of batter into each muffin cup and bake for 18 mins till the tops are golden brown and the centre done. Cool in tin for 5 mins and then leave them to cool completely on a wire rack. Enjoy!

Try these muffins straight out of the oven or have it warm. It's very good!