The first recipe I ever created was for Banana Maple Oat Muffins. They were the start of my marvelous muffin phase, when I was getting excited about baking and blogging, and for months I whipped up a batch on a weekly basis. So it’s a little sad that I can no longer indulge in the gluten free rolled oats that formed their muffin-y hearts. However, as with my oatmeal cakes, I’ve come up with a spin on those muffins that uses quinoa flakes instead of oats and produces just as a delicious a result. These Buckwheat & Quinoa Banana Muffins aren’t just gluten free. They’re totally grain free, dairy free, and perfect to munch on any time of day.
In today’s WIAW, you’ll see a lot of eats I posted on Instagram over the weekend (although this isn’t a complete Behind the Instagram like last week). I just ended up sharing most of my meals from Saturday in photo form, and it was a recipe shoot day to boot, which meant lots of snacking on sweets directly from my oven. Starting with breakfast. In addition to my lemon water, Larabar, and cup of tea before my run, I had a Buckwheat & Quinoa Banana Muffin – recipe coming this Friday!
I don’t want to jinx it, but after this week, it seems like spring has sprung in New York City and I couldn’t be happier with the sunshine. It wasn’t a particularly cold winter. In fact, most of it was rather mild, save the arctic freeze over Valentine’s Day weekend. But there’s something about the arrival of spring, a season when the world is in bloom and everything is reborn, that’s particularly conducive to lazy weekend mornings, long runs in the not-yet-hot sun, fresh foods, and a general feeling that now is the time when new hopes and dreams can come alive.