Twas’ the week before Christmas, and all through the house (or apartment)…were wafting scents of delicious treats. Starting on this WIAW, which was actually a Sunday, with a Chocolate Chip Cookie Dough Oatmeal Cake (going back to limited grains in preparation for my little procedure) and a mug of coffee for breakfast before a later morning run.
When I first made the transition to eating gluten free, I learned to rely on gluten free oats as a base for many baked goods. Now that I’m limiting grains, I’ve found quinoa flakes to be an excellent substitute. With that in mind, I whipped up this batch of Cinnamon Raisin Quinoa Muffins over the weekend, perfect for breakfast or a snack just like my oat based banana, peanut butter, or pumpkin muffins. They take just ten minutes to whip up and fifteen to bake, and they’re grain free and easily made dairy free and even vegan!