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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Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round.

Sometimes, instead of these rather gourmet crackers, I would serve it with toasted bruschetta. It is just so fancy, yet unbelievably easy.

Truth to be told, this is my absolute favorite to munch on especially if we have a Swedish table; which is a Scandinavian meal, originating obviously in Sweden, served buffet-style foods on a table.

Well, I love shopping in Cosco for the best quality foods. I am not sponsored and paid by them to talk about it.

I don’t go frequently, but perhaps once every two weeks to get my favorite charcuterie board products.

Needless to say, you could get it anywhere, but I love certain premium brands. Also, buying in bulk if I know we will have guests.

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It is significantly more inexpensive, I get an incredible amount of food as well as the excellent quality.

So, for my party of six, I picked up Norwegian Smoked Salmon Slices. Actually, I got a couple of packages. Authentic flavors of the smoked ready to eat salmon are Peppered, Traditional, Dill.

Of course, I served it with other things, such as a cheeseboard and my deviled eggs, which are amazing.

Anyway, this salmon pack of 12 ounces includes a packet of so amazingly delicious honey mustard dill sauce.

I am certain it is not a massive deal to make your recipe for honey-mustard dill sauce, but since salmon came with it, I used it.

If you for any reason dislike goat cheese, you could use any other creamy cheese.

Goat cheese just goes perfectly together with smoked salmon. Capers are somewhat must-have with these appetizing bites.

With this being said, aren’t these amazingly delicious-looking? You must agree that these look fire.

I know it is nothing new to the world or extraordinary, but I am desperately trying to build up my appetizer recipes. I just had to post Smoked Salmon Goat Cheese Appetizers.

If you get inspired by my post and decide to make these yummy appetizers, please tag om Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much and happy cooking!!!

Yield: SERVES 5

Smoked Salmon Goat Cheese Appetizers

Prep Time: 10 minutes

Total Time: 10 minutes

Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round.

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Ingredients

• 12oz/440g smoked salmon slices, more if needed
• 5oz/150g crackers, any on hand, more if needed
• 10oz/300g goat cheese
• 1/4 cup capers

Instructions

1. Spread goat cheese on top of the crackers, add salmon and capers.
2. Drizzle with the sauce if any. Honey-Mustard Dill sauce is really amazing with this. You can find recipes online.
3. If the salmon slices are to large or wide, slice in half to make perfect bites.

Notes

You may use toasted bread slices or bruschetta.

Use any other creamy cheese if you dislike goat cheese.

Always get more so you do not run out. These are really quick to make so you can serve them in just a few minutes.

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In my opinion, Oven Roasted Pumpkin Seeds are one of the most addictive, but tasty snacks that we could ever munch on.

They are a labor of love, truly. We do need several steps to prep them, a drop of patience and love but they are totally worth it.

I still vividly remember autumn and wintertime in Belgrade. Well, I could not wait until school is finished so I could walk by my favorite street vendor and buy a newspaper cone of pumpkin seeds as well as chestnuts.

It keeps you warm as much as satisfied while you wait until a trolley or a bus gets you. Fun memories!

To move to the present time, pumpkin carving and taking the seeds out has been a family affair. An amazing activity for the kids.

We got these two huge pumpings. I was so happy to see that we had so many seeds. I really love this addictive snack.

What are some of the Fall or Winter activities that you do with your family or just with your kids?

Anyhow, what I wanted to point out that this was the first year that I was soaking seeds. To be frank, they came out much better, so I encourage you to follow the steps that I wrote in my recipe.

I would love to hear how you make pumpkin seeds?

My husband and I can’t stop eating. In the last few days, more than half has been gone. We pulled out 6 cups of seeds. Unbelievable! I am telling you, these pumpkins were amazing.

If you use my recipe to make Oven Roasted Pumpkin Seeds, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance for all your support.

Snack you might like:

• Oven Roasted Chestnuts
• Easy Energy Bars
• Microwave Potato Chips

Yield: Makes 2 cups

Oven Roasted Pumpkin Seeds

Prep Time: 30 minutes

Cook Time: 21 minutes

Soaking Time: 8 hours

Total Time: 8 hours 51 minutes

Easy, tasty and healthy snack idea.

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Ingredients

• 2 cups raw pumpkin seeds
• 1-2 teaspoon salt
• 1 teaspoon dried rosemary
• A drizzle of oil for each batch

Instructions

Clean the seeds

1. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water.
2. After cleaning, which is the hardest part, soak in 2 cups of cold water. Soak for at least 6 hours. Drain.

Boil the seeds

1. Boil the seeds for 10 minutes in salted water.
2. All you need is 2 cups of water and 2 teaspoon salt.
3. Boiling before roasting is very important because you will cook the seeds so when you roast them they will be cooked through.
4. Drain and leave them in the colander to cool and air dry.

Dry the seeds

1. Do not use paper towels because the seeds will stick. I would recommend a clean cotton towel.
2. Dry well, and then preheat oven to 350F.
   

Season the seeds

I used a drizzle of oil, then a sprinkle of sea salt and rosemary. You may use any other herb.

Roast the seeds

1. Keep seeds in the single layer. I made 3 batches just to keep them in a single layer.
2. Depending on your oven, but do check them at 18 minutes. I take them out at 21 minutes.
3. Set a timer at 10 minutes, and shake your baking sheet. This will prevent seeds from sticking and they will roast beautifully.

Store

Allow the seeds to cool down completely, then store in the ziplock bag.

Notes

• Taking the seeds out of the pumpkin is not included in the prep time.
• Nuts and seeds have enzymes to help prevent them from sprouting prematurely. However, those enzymes can make pumpkin seeds difficult to digest which is why soaking comes in handy. By soaking them in salted water, you are stripping away the enzymes and making the seeds much easier to digest. source: Wellness Mama

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