Banana Chocolate Chip Muffins

The May Marathon finally ended last week when I had to say good-bye to two precious people…my “baby” boy as he went of to AF BMT and the Best Aunt Ever as I got her home and I flew back to my family.  I really do not like saying good-bye, especially when it is for a lengthy period of time.  The whole family except my dear daughter went with Sam to the airport to catch his flight out to San Antonio. After we saw him through security, the BAE and I began our journey to Omaha while the others drove home.


I am so thankful that God orders our steps and keeps us in His care.  When we were first discussing the May Marathon, we were planning for me to fly back home on June 3. Before I could buy my tickets for the flight to get the BAE, Sam received his orders for BMT. He was to arrive there on June 3.  This created a bit of a problem, so we decided that I would fly back on the 5th instead.  Did any of you happen to hear about the weather on June 3 out in Omaha?? The area got more rain on that day than they ever had, there was strong wind and hail the size of baseballs, the airport was closed…flights canceled.  Yes, God knew I needed to fly back home on the 5th, not the 3rd!

The hubby and I have several recipes that we’ve tried recently, so I will try to get them posted here this week.  First  is a muffin recipe that I modified on Saturday.  Initially, I planned to make this recipe, but I realized that I had no apples or applesauce or raisins.  I did, however, have some ripe bananas in my freezer that I needed to use.  I also had dried cranberries, some dried coconut, and some mini chocolate chips.  I used the basic recipe for the Oatmeal Apple Raisin Muffins and made these changes and additions:

1 c. mashed bananas instead of applesauce

1 c. dried cranberries instead of raisins

1/3 c. mini chocolate chips

1/3 c. shredded coconut

1/2 c. almond flour and 1/2 c. whole wheat flour  instead of 1 c. all purpose flour.

Make sure you click on the original recipe in order to see the other ingredients.  This recipe is amazing!! I know I will make it again!

Cranberry, Coconut, White Chocolate Bars

I came across this recipe the other day when looking for a quick dessert recipe for Sam to take to the youth group Christmas party.  I love the way the flavors blend together…and the fact that it is a super easy recipe!

2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 c. shortening (or butter, softened)

3/4 c. sugar

3/4 c. packed brown sugar

2 eggs

1 tsp. almond flavoring (or vanilla)

1 c. quick oats

2 c. white chocolate chips

1 c. coconut flakes

1 c. dried cranberries

Lightly spray a 15×10 jelly roll pan.

Combine flour, baking soda and salt; set aside.  Beat shortening and sugars until creamy. Add eggs and almond flavoring; beat until blended. Gradually add flour mixture. Beat until blended.  Add oats and continue beating. Add white chocolate chips, coconut flakes, and dried cranberries, and mix until blended.  Spread into prepared pan.

Bake at 375 degrees for 16-18 minutes. Cool in pan on wire rack. Cut into diamond shapes or bars. If desired, drizzle with confectioners sugar glaze.