Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well.

Often times when I cannot sleep I tend to bake. I am not a big baker as you all know if you are following me for a longer period of time, but I do like baking these simple baked goodies.

Bread, rolls and these types of goodies like these muffins are my specialties. Oh, I do enjoy the whole process of bread making.

Anyhow, these muffins are just fantastic on days when you just do not know what to serve your kids and no one is eating those bananas.

I had that exact problem, so this came really handy for two days. Having everyone home is not as easy as it seems even though I love having my kids all in one place.

That being said, this mama does need a break from time to time. So baking is definitely one great escape for me.

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It is just so relaxing and therapeutic. Just like listening to music, which I do when I bake, so it’s really amazing time for me. Don’t you agree?

Well, my kids really like having warm muffins for breakfast or brunch, and I have feeling your family would too.

Plus you can totally make these together especially if you have a younger crew around you.

I remember all the great memories that I created with my children when they were much younger.

To be honest I miss having those moments, even though I love spoiling them often.

Hey, thank you for stopping by my blog. I really hope you guys try these easy and tasty Banana Nut Oat Muffins.

If you do please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support.

YOU MIGHT LIKE THESE RECIPES:

GLUTEN-FREE BANANA COCOA MUFFINS

WAFFLE BREAKFAST BOARD

THE BEST CINNAMON ROLLS

OATMEAL BANANA NUT BREAD

APPLE AND PERSIMMON CINNAMON MUFFINS

Yield: Makes 12

Banana Nut Oat Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Banana Nut Oat Muffins are easy and tasty breakfast or brunch idea.

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Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4-5 ripe bananas, mashed
• 1 cup brown sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/4 vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup rolled oats
• 1/2 cup walnuts, chopped

Instructions

1. Preheat oven to 375°F and lightly butter muffin tins. One large muffin tin or two smaller works just fine.
2. In a large bowl, combine the flour, baking soda, and salt. Mix then add rolled oats and chopped or crushed walnuts.
3. Mash bananas with a fork in a small bowl so they still have a bit of texture
4. Add sugar, melted butter, oil, beaten eggs, and vanilla. Mix well scraping down the sides of the bowl once or twice. You can use an electric mixer but it is not neccecery.
5. Mix in the dry ingredients just until incorporated, together with oats and nuts.
6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
7. Bake, until a toothpick stuck in the center of muffins, comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
8. You can keep them in the fridge after they are completely cooled down. Make sure muffins are in the ziplock bag or container with a lid. Wam them up before serving.

Notes

You can add dried fruit or chocolate chips which is amazing in these muffins.

If you do not have oats that ios completely fine. You do not have to panic because they are great without it as well.

If you do not have walnuts you can use any other nut, roasted and unsalted; pecans, almonds, peanuts, etc. It just a great to have extra crunch.

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Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead.

If your family is anything like mine, we have to have something sweet after dinner.

I am not a big cake baker. To be honest, I am not even close to being one, but every once in awhile I do make a tasty cake.

Well, I know it does not take a rocket scientist to make a cake, I get that. However, for me was like having two left hands.

It certainly is not the recipe because I would always pick the best-reviewed cake recipe to bake and mine would always come out more like a loaf of bread.

I could make anything with dough, but cake was this whole another dimension to me.

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Anyhow, with a bit of practice and numerous hours watching youtube, I have created my first cake that not only looked like a cake, but it tasted delicious. I was so excited!

Just to mention that cake excitement happen only a couple of years ago so it’s not like I was 15 and made my first cake. Haha!

Well, then I have had another problem. Yes! I could not decorate the cake for shit. I still cannot.

Thankfully, we have these sheet cakes that do not require fancy-schmancy decorating.

I think it looks so much better like this. Looks more homemade, don’t you think?!

This pineapple cake with the addition of coconut is just incredible. I really liked it.

Every recipe that I found to test had a crazy amount of sugar, and some just didn’t make any sense, so I tested and retested until I created a recipe that is mine.

The whole sheet pan was gone over one lazy weekend afternoon when we celebrated my husband’s birthday.

I decided to make this cake simply because he loves pineapple and coconut.

However, he did say if I only had a tub of chocolate with me. Ah! You can’t please them all the time.

Needless to say, all of us loved it so I wanted to finally share with you guys.

If you get inspired and make this tasty Pineapple and Coconut Sheet Cake, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Recipes you might like:

EASY S’MORES SWEET PIZZA

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

MATCHA ICE CREAM WITH DARK CHOCOLATE

Yield: Serves 12 to 14

Pineapple and Coconut Sheet Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Pineapple and Coconut Sheet Cake is delicious, moist and so easy to make a quick dessert.

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Ingredients

CAKE

• 1 1/2 cups sugar
• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 2 tablespoon coconut oil
• 1 teaspoon vanilla extract
• 20-ounce crushed pineapple with juice
• 1/4 cup coconut shreds
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

FROSTING

• 1 (8-ounce) package cream cheese
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoon vanilla extract

TOPPING

• 1/2 cup toasted coconut flakes

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat all over a 10 x 15-inch baking sheet with butter, or you could use 9 x 13-inch metal baking sheet pan and line either with a sheet of parchment paper.
3. In a large bowl, with a hand mixer, beat sugar, eggs, oils, and vanilla until well combined and fluffy.
4. Add pineapple with juice, coconut shreds, flour, baking soda, baking powder and salt; mix until well combined.
5. Transfer the batter into well-greased baking dish and bake in the oven for 25-30 minutes until the top is golden brown and a toothpick can be inserted in the centre and removed without any batter sticking. Remove the cake once fully baked and let cool.
6. To make the frosting, in a medium bowl, combine softened cream cheese, butter and confectioners' sugar and vanilla until smooth. Spread over cooled cake and sprinkle with coconut.

Notes

To toast the shredded coconut:

Add 1 cup of coconut flakes into a skillet and toast for about 2 to 3 minutes at medium heat. Be sure to watch it carefully, so it doesn't burn so keep stirring.

I used the baking pan for brownies (12.25 x 8.75 x 1.13) just because I wanted more hight to have when I take the pictures, but sheet pan is just perfect for this recipe.

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Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog.

The thing is I always thought that there are so many recipes online why would you even make mine.

However, I decided to post all the holiday recipes because why not.

I really love making them with my kids. Well, I feel terribly sadden that they are growing so fast.

I just want to turn back the time and relive those days when they were little all over again.

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Although, I am happy to see them grow into these amazing individuals. I am like every mother or a parent out there.

Anyhow, I really enjoyed making these this year and doing it with my youngest one.

He will turn 13 soon, so I am treasuring this time before he finds his mom boring. hahaha (sobbing).

So, one fact about me that might not know before. I have never eaten these cookies before I came to the United States.

We have so many cookies that are served over the holiday season, but gingerbread cookies were just not traditional at all.

Get more cookie recipes by clicking here

That being said, I love them. I like the taste, soft texture on the inside and crunchy on the outside.

You can use any cookie cutter to make different shapes and sizes. Of course, the most popular gingerbread cookie is Gingerbread Man.

In my opinion, I love to make them in all shapes and sizes so I go crazy… maybe a bit too crazy.

I don’t have many cookies on my blog. However, I set my mind to start making different ones now that I am more comfortable around making baked goodies other than bread.

Jokes on the side, I am really getting better at making sweets and I am so very proud of that.

Hey, if you get inspired by me and make these yummy Gingerbread Cookies, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations. Thank you!!!

Yield: Makes about 3 dozen cookies, depending on the size

Gingerbread Cookies

Prep Time: 10 minutes

Chill Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 20 minutes

Gingerbread cookies are the most popular cookies during the holiday Xmas season.

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Ingredients

• 6 oz, 170g unsalted butter (one and a half stick)
• 3⁄4 cup dark brown sugar
• 1 large egg, slightly mixed
• 1⁄2 cup original molasses
• 3 cups, 360g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 tablespoon, 5.2g ground ginger
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon allspice

Instructions

1. In a large bowl or a stand-up mixer bowl, beat softened butter, brown sugar, and egg on medium speed until well blended
2. Whisk the baking powder, baking soda, salt and spices into measured all-purpose flour.
3. Gradually stir in dry ingredients until blended and smooth, but do not add more flour because the dough will firm up once it's chilled.
4. Divide the dough in half, this way it will be easier to roll out, and then pat each half into a thick rectangle. Wrap well, and refrigerate for at least 1 hour.
5. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
6. Preheat oven to 375F (190C)
7. Prepare baking sheets by lining with parchment paper.
8. Place one wrapped dough portion on a lightly floured surface or use two plastic wraps, on the bottom and top, large enough to roll out dough. Roll dough to a scant 1/4-inch thick.
9. Cut out cookies with a desired cutter; gingerbread man, flour, snowflakes, etc. Space cookies 2-inches apart because they will spread a bit due to the addition of baking soda.
10. Bake 1 sheet at a time for 10 minutes
11. Remove the cookies from the oven and allow the cookies to cool for a bit until they are firm enough to move to a cookie rack. After cookies are cool you may decorate them with traditional royal icing any way you desire.

Notes

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