Unfortunately, I was too eager to eat the food, so I didn’t get a chance to take a photo of my plate when it was still full. Photographed here is a portion of Greek quinoa salad, baked pineapple rice, almond and peanut butter cookies, corn fritters with a pepper sauce, a bit of melon, and the remains of a samosa casserole. All delicious! Among the group were many established cooks/bloggers who have written at least one cookbook. My cookbook record: a big fat zero. I felt slightly intimidated to be among this group of seasoned cooks, but everyone made me feel welcome. At the end of the day, we all shared the same passion for food, and I could definitely talk all day about it. My contribution to the picnic were these vegan banana nut muffins and my baked Cajun chips. I have been meaning to try a recipe from the Oh She Glows cookbook, and I thought this weekend would be a great one to tackle something. There’s a lovely oil-free chocolate-zucchini muffins recipe in there that I adapted into these banana nut muffin. I just had to get rid of a few overripe bananas lying around my house before the fruit flies get to them first. To my surprise, these muffins were delightfully moist even though they didn’t contain any oil! Most importantly, these muffins had legit muffin tops, and you know how much I love them muffin tops! Looking for more muffin inspiration? Try these Lemon Zucchini Muffins!
