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.
As promised in yesterday’s post, my recipe for Gluten Free Banana Maple Muffins! I love this flavor combination because it just tastes a little like the start of the holiday season, with hints of maple candy made with syrup and snow, and the cinnamon sugar scent that wafts from all Chrismukkah-cookie kitchens. These gluten free banana maple muffins are a perfect breakfast or dessert, and so convenient to grab and go if you’re on the move and have an oatmeal craving you just can’t shake but have no time to indulge. Then again, if you do have the time to sit down and savor a couple with your morning coffee…