SRC: Honey Banana Muffins

Lightly sweetened banana muffins… these muffins are a simple, wholesome treat you will want to make again and again! If you love the taste of honey in baked goods, these muffins are for you!

Lightly sweetened banana muffins... these muffins are a simple, wholesome treat you will want to make again and again! If you love the taste of honey in baked goods, these muffins are for you! via #secretrecipeclub

Happy Secret Recipe Club Monday! I’m comin’ atcha from April, because who knows when this baby is going to come! Or if he has already, or if he is coming now, or what. 🙂 But I wanted to make sure I got my recipe in this month so here ya go, friends! This month for SRC, I was assigned to Rafeeda’s lovely blog, The Big Sweet Tooth. Rafeeda has so many amazing Indian recipes on her blog that she makes for her family [a husband and two kiddos]!

It almost seemed a shame to make something as basic as muffins, but it seems like Rafeeda likes banana treats quite a bit because I counted a good 8 or 9 banana muffins/breads/loaf cakes on her blog. I love banana-based muffins a lot so it sounded like a good idea, especially during a busy time in life. But I definitely have bookmarked some other recipes like Varutharacha Urulakizhangu Curry – Potato Curry in Roasted Coconut Masala,Koshari – Lentils and Rice with Tomato SauceChanna Masala – Chickpeas Curry in Coconut Milk, and Dark Chocolate Orange Cake with Orange Glaze to try later. Mmm!

But in the meantime, I’m not complaining about making these honey banana muffins. They are SO good! They’re super light and simple, but so flavorful. As I was baking them, I realized there wasn’t any real fat in the recipe – no butter, oil, or eggs… just banana, baking soda, and baking powder for leavening and brown sugar, cinnamon, and honey for flavor [plus bananas! duh!]. I used white whole wheat flour as the base, but you could use all-purpose or even whole wheat flour if you prefer.

Lightly sweetened banana muffins... these muffins are a simple, wholesome treat you will want to make again and again! If you love the taste of honey in baked goods, these muffins are for you! via #secretrecipeclub

The original recipe didn’t call for any mix-ins but I wanted to spice up a few, so I added some cinnamon chips to some and some mini chocolate chips to others. You can add anything you want, or nothing at all… they are great either way! You could also make these muffins as bread, but as you know, we prefer muffins over quick bread so I hope Rafeeda doesn’t mind the liberties I’ve taken with her recipe. 🙂 I think this is one I’ll be coming back to over the summer as the baking urge strikes when I’m busy with the baby! These muffins are healthy, easy, and delicious. What more do you need? Thanks, Rafeeda! Enjoy, everyone!

one year ago: Chicken Mozzarella Pasta with Sundried Tomatoes
two years ago: Chocolate Baked Oatmeal
three years ago: Club Soda Waffles
four years ago: Cilantro-Lime Vinaigrette 
five years ago: Salsas for Cinco de Mayo

Honey Banana Muffins

  • Servings: 18
  • Time: 30 minutes
  • Print

from The Big Sweet Tooth


  • 2 cups white whole wheat flour [or all-purpose flour]
  • 1/3 cup light brown sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup honey
  • 1 cup milk
  • 1 cup bananas, mashed – about 3 large bananas
  • any desired mix-ins: chocolate chips, cinnamon chips, coconut, granola, etc.


Preheat oven to 325 degrees F. Line muffin tins with paper liners or grease well.

In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and cinnamon. In a small bowl, whisk together honey and milk. Add mashed bananas and stir until combined. Pour wet ingredients into the dry ones, and fold together until just incorporated.

Divide batter between muffin cups, then add mix-ins to individual muffins as desired.

Bake for 20-22 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean. Cool completely before storing in an air-tight container at room temperature for 3 days. After that, freeze for best results.


Original recipe was for honey banana bread–use a large loaf pan and bake for about 45-50 minutes.

Please check out other SRC recipes at the link below:


Coffee Chocolate Chip Streusel Muffins #bookclubcookbookCC

When you have leftover coffee, why not turn it into some chocolately streusel muffins?!? These muffins are dangerous to have around your kitchen. 🙂

Coffee Chocolate Chip Streusel Muffins #bookclubcookbookCC - these chocolate & coffee filled muffins are SUCH a treat!

OH MY MUFFIN GOODNESS! These are fantastic. Absolutely fantastic. And I owe them all to a book. Not any old book though, one of my new favorite books–A Tree Grows in Brooklyn by Betty Smith. This month for a #BookClubCookBookCC, our hostess was Emily at Life On Food. She asked us to make a recipe inspired by this wonderful classic, and suggested chocolate russe, a cake that the book’s main character, Francie, idealized as a dessert of the rich, only visible to her in the fancy bakery windows, never in her [poor] home where all the dessert she got was stale pie and sugar buns. Well, chocolate russe sounds delicious and all, but I’ve reached a point of lazy cooking and baking these days so muffins it is!

Coffee Chocolate Chip Streusel Muffins #bookclubcookbookCC - these chocolate & coffee filled muffins are SUCH a treat!

I promise you this–even though these muffins aren’t the recipe for the month, or even something mentioned in A Tree Grows in Brooklynthey are definitely inspired by the book. If you haven’t read this classic, you should. It’s one of those that I never read as a kid or in school, but read as an adult a few summers ago [I actually listened to the audiobook]. The book takes you through Francie’s life, from early chidhood to college. It is truly a coming of age story that captures a poor family in Brooklyn in the pre-war era. It is lovely and full of wonderful character descriptions. Since her family is so poor, food is a large part of their daily existence and coffee is their daily luxury–even the kids! The vivid descriptions of how the kids would be served as much “hot strong coffee” as they liked, with a pre-determined amount of sweetened condensed milk [to stir in or spread on toast] was crazy to me. As a kid, I didn’t like coffee at all! My dad prefers instant [gross] and my sister and I were talking recently about how he used to pay us a quarter to try his coffee. Haha! Unsurprisingly, Francie and her brother Neeley didn’t like the coffee either but still take a cup as their luxury and to be a little more grown-up. So, muffins. Coffee as a nod to Francie and Neeley [my favorite character!] and chocolate chips for the chocolate russe. And because chocolate is yummy. 🙂 If you can’t tell, I ADORE this book and am so glad I got to make a recipe inspired by it!

Coffee Chocolate Chip Streusel Muffins #bookclubcookbookCC - these chocolate & coffee filled muffins are SUCH a treat!

If you love coffee and chocolate, these muffins are for you! The coffee flavor is mellow but unmistakable. They’re perfect with a glass of cold milk or a cup of coffee… but it’s the streusel that wins the award! Since I made the streusel with melted butter, almonds, and oats, you really have press it onto the batter… but it bakes up nice and crispy creating a fantastic crunchy texture. Yum! I can’t get enough of these muffins. Hope you love ’em too! Thanks for hosting this month, Emily!

P.S. Scroll down for the giveaway, running through the end of the month!

one year ago: Mujaddara: Mediterranean Lentils and Rice with Carrot Slaw
two years ago: Apple Rubies in Coconut Milk
three years ago: Double Blueberry Walnut Muffins
four years ago: Quinoa Pancakes
five years ago: Lemon Blueberry Bread

Coffee Chocolate Chip Streusel Muffins

  • Servings: 12-14
  • Time: 40 minutes
  • Print

slightly adapted [mainly the streusel] from Bakerita


for muffins

  • 1 1/2 cups white whole wheat flour [or all purpose]
  • 1/2 cup white sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 egg, beaten
  • 1/2 cup strong brewed coffee, chilled or at room temperature
  • 1/3 cup canola oil
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips

for streusel

  • 1/4 cup white whole wheat flour [or all purpose]
  • 1/4 cup old fashioned oats
  • 3 tablespoons brown sugar
  • 2 tablespoons sliced and toasted almonds
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon strong brewed coffee, chilled or at room temperature


Preheat oven to 400 degrees F. Line muffin tins with paper liners or grease cups with cooking spray.

In a large bowl, whisk together flour, sugars, baking powder, and baking soda. In a small bowl, whisk together egg, coffee, oil, and vanilla. Fold wet ingredients into the dry, mixing until just incorporated. Stir in chocolate chips. Batter will be thick.

Divide batter between muffin cups, filling about 3/4 of the way full. I use silicone baking cups and got 14.

In a small bowl, stir together flour, oats, brown sugar, and almonds with a fork. Pour in butter and mix to form crumbs. Streusel will be thick. Spread about 1/2 tablespoon on top of each muffin.

Bake for 20-25 minutes, or until tops turn golden brown and streusel starts to caramelize. A toothpick inserted in the center should come out clean. Serve warm! Muffins also freeze well.

This month Emily at Life on Food, this month’s host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers – US and Canada only! – can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from March 1st till March 31st at 6 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway

*Disclosure: Emily received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.


SRC: Almond Poppyseed Muffins

Sweet and tender muffins… these glazed almond poppyseed muffins are a great addition to your muffin repertoire!

Almond Poppyseed Muffins

Welcome to my first Secret Recipe Club post for 2016! Woohoo! I can’t believe that this November will be the FIFTH anniversary of when I joined the club. It’s crazy. I had no idea it had been this long until I was notified that I was featured on the SRC blog as a Gold Member. Crazy! And fun. 🙂 So it’s fitting that my SRC assignment this month is also a blogger who has been a member since 2011. That’s right, this month I was assigned to Sara’s blog, Cooking with Sara. With a name like Sara(h), you know she has to have lots of great recipes [even though I think she spells her name wrong. Hahaha!]. She’s a midwestern girl who’s passionate about sharing family friendly recipes–in both taste and time. My kind of recipes! When perusing Sara’s blog, I wanted to make pretty much every other recipe–if not more! Sara and I must have pretty similar tastes. 🙂 So I made up a short list and as usual, asked for Ben’s advice. So if you don’t like this recipe, you can blame him. Hehehe! The choices I gave him included: Spiced Pear Muffins, Creamy Orzo and Chicken, Frosty Coffee Pie, Shrimp Pad Thai, Custardy Baked Orzo with Bacon and Spinach, and the winner… Almond Poppyseed Muffins. Well, her original recipe was for bread, but I prefer muffins so we went with that. 🙂

Almond Poppyseed Muffins

After taking one bite of these sweet little treats, Ben exclaimed, “I sure made a great choice!” And he did. These muffins are incredible! I’m not gonna lie–these muffins are more on the cupcake side of the muffin spectrum, not healthy in the least… but they are tasty so we’ll let it slide! 🙂 The texture of these muffins is perfectly cakey and soft, very similar to my trusty Grandma’s Blueberry Muffins… even though this recipe uses oil instead of butter. Crazy! If you have an almond lover in your life, I think this base recipe–sans the poppyseeds–would be wonderful with some buttercream frosting! As it was, the poppyseeds gave these muffins a decidedly nutty taste with a wee bit of crunch… and that crunch was intensified with the orange juice-almond glaze that I brushed on top as the muffins were cooling. Oh man! Don’t skip that part–it’s pretty much the best.

Almond Poppyseed Muffins

Interestingly enough, this glaze is made with granulated sugar, orange juice, and almond extract. I’ve made many glazes in my baking life, but never with granulated sugar. The result [that you can’t see in these photos] is a sparkly glaze with more than your average amount of glaze-y crunch. I was skeptical that a glaze made with granulated and not powdered sugar would actually work, but this recipe proved me wrong. Woohoo! New baking trick! 🙂 The orange juice in the glaze gave these muffins the hint of citrus they were begging for, without being overpowering. I think next time I make these muffins, I might stir some orange zest into the glaze and sprinkle some almond slivers on top! And yes, there definitely will be a next time! Enjoy–and be sure to thank Sara as I am doing for this wonderful recipe!

one year ago: Skinny Lasagna
two years ago: Broccoli Stuffed Loaded Potato Skins with Avocado Cream
three years ago: {Healthy} Mexican Hot Chocolate Breakfast Bars
four years ago: Perfect Black Beans
five years ago: Triple Chocolate Oat Cookies

Almond Poppyseed Muffins

  • Servings: 14-16 muffins
  • Time: 30 minutes
  • Print

from Cook with Sara

Almond Poppyseed Muffins


  • 1 1/2 cups flour
  • 3/4 cup sugar*
  • 3/4 teaspoon baking powder
  • 1/2 cup canola oil
  • 2 eggs*
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 3/4 teaspoon butter extract*
  • 3/4 cup milk
  • 1 teaspoon poppyseeds

for glaze*

  • 3 tablespoons granulated sugar
  • 1 tablespoon orange juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon butter extract*


Preheat oven to 350 degrees F. Line muffin cups with paper liners or grease with cooking spray.

In a small bowl, stir together flour, sugar, and baking powder. In a large bowl, whisk together oil, eggs, and vanilla, almond, and butter extracts. Alternate adding flour and milk until just combined, then fold in poppyseeds. Divide between prepared muffin cups, and bake for 20-22 minutes, until golden brown and a toothpick inserted in the middle comes out clean.

Cool in muffin pans for 10 minutes, then turn out onto wire rack. In a small bowl, whisk together sugar, orange juice, and vanilla, almond, and butter extracts. Spread over warm muffins and let cool to set.


Original recipe yielded 2 9×5 inch loaves of bread. I reduced the recipe by half. I reduced the sugar for the half batch from 1 1/4 cups sugar to 3/4 cup; used 2 eggs instead of measuring out 1.5 eggs since the original recipe called for 3 eggs; and omitted the butter extract. To make this recipe as bread instead of muffins, bake for approximately 1 hour.

Be sure to check out all the other delicious recipes featured this week from Secret Recipe Club bloggers in group C at the link below!

SRC: Zucchini Apple Walnut Muffins

Take zucchini muffins up a notch with some sweet bits of apple and crunchy walnuts. You’ll always be coming back for just one more muffin, I promise. 

Zucchini Apple Walnut Muffins for #secretrecipeclub | find the recipe for these  healthy 'n delicious muffins on

This month for Secret Recipe Club I was assigned Chelsy’s blog, Mangia. Mangia means “eat” in Italian and boy does Chelsy make some good things to eat! She lives in Texas where she is a personal trainer, prefers pjs/workout clothes to jeans [ME TOO!], and loves sharing her food with family and friends. Fun fact: Chelsy started her blog in July 2010 just like me. We’re practically twins. 🙂 Since she’s been blogging for SOOOO long, there were so many great recipes to choose from. Eventually I settled on these muffins but first I was sidetracked by other deliciousness–Tahini Chickpea Salad, Ultimate Mushroom Soup,  Lemon Sweet Potato Muffins, and Toasted Coconut Espresso Mini Muffins. NOM! I’m going to have to try allll those recipes, asap.

But in the meantime, I’ll be over here munching on these Zucchini Apple Walnut Muffins. They are amazing, you guys! Where do I start? For one, like most muffins I make, they’re really fairly healthy and as such, a great snack or breakfast [though let’s be real: one muffin is not my idea of a filling breakfast, but I digress]. Agave is the only added sweetener in these muffins. I have mixed feelings about agave, so you could always use honey if you prefer. I just had a bottle that I’m trying to use up! :/ They’re also made with white whole wheat flour, coconut oil, and walnuts for some crunch! I’m normally not a fan of nuts in baked goods, but they work here for sure!

Zucchini Apple Walnut Muffins for #secretrecipeclub | find the recipe for these  healthy 'n delicious muffins on

Zucchini and apple combine to make a super moist, super flavorful, super delicious muffin. Though they don’t really need anything else to make them yummy [besides the aforementioned walnuts], some pumpkin pie spice [because I can’t wait for pumpkin season and didn’t want to use just cinnamon] and coconut emulsion really spiced these babies up a notch! Speaking of babies, I made them over the weekend when my mom, sister, brother-in-law, and my cute nephew were here. Let me just say everyone inhaled these. So they’re family approved and ready for making in your kitchen! 🙂 Enjoy!

P.S. I forgot to mention that Chelsy’s original recipe used coconut flour and as such, are gluten free. I just used ingredients I had but check out her original recipe if GF is your thing!

Zucchini Apple Walnut Muffins

  • Servings: 20-24 muffins
  • Time: 35 minutes
  • Print

adapted from Mangia


  • 2 cups white whole wheat flour [240 grams in weight]
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice –> or an equivalent amount of cinnamon with a bit of nutmeg would work too
  • ~2 cups grated zucchini, with water gently squeezed out in a dishcloth –> from 2 small/medium zucchinis
  • 1 large Granny Smith apple, diced
  • 2 large eggs, beaten
  • 1/2 cup agave nectar
  • 1/2 cup coconut oil, melted
  • 1 teaspoon coconut emulsion/flavoring/extract –> I’ve seen it sold all three ways
  • 1/2 cup walnuts, chopped


Preheat oven to 350 degrees F. Line a muffin tin with paper liners or grease with cooking spray.

In a large bowl, stir together flour, baking soda, baking powder, and pumpkin pie spice. In a medium bowl, whisk together zucchini, apple, eggs, agave, oil, and coconut emulsion. Gently add wet ingredients to dry ingredients, then stir until just combined. Fold in walnuts.

Divide batter between muffin cups, filling 2/3 of the way full. Bake for 20-22 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Enjoy immediately, or cool on a wire rack for later. Muffins freeze well!

Check out the other SRC recipes below!

Pumpkin Banana Muffins

Add some pumpkin to your normal banana muffins for a fun twist on a classic recipe. 🙂

Pumpkin Banana Muffins | thepajamachef.comWhen you move, you often have a lot of food to use up so you don’t have to haul it across town. Or is that just me? Soooo I hope you can bear with me as I talk about pumpkin in May. I love it year round, and hope a lot of you do too! Ha!

Pumpkin Banana Muffins | thepajamachef.comAs you know if you’ve ever read my blog, I love muffins. SO much. I almost always have them wrapped in sandwich bags to add to our work lunches–it’s so handy. And since I try to make most of my muffins on the healthier side, it’s a fun good-for-you pseudo-dessert to enjoy during the work day. I’m sure some nutritionists/dieticians might disagree with me on this… but heyyy I like my muffins and I’m not ashamed of it. 🙂 Muffins aren’t ever filling enough for a normal breakfast, but they are a great lunchbox addition or snack. I know these muffins don’t look like much, but they taste great. Like their name implies, they’re a cross between banana and pumpkin muffins. Neither flavor overwhelms, and both flavors go great with pumpkin pie spice. I love making muffins with lots of fruit and/or spice so you don’t have to have tons ‘o sugar to get tons ‘o flavor. I know this is a recipe I’ll turn to again and again since I always have brown bananas on hand, and come fall, will have half empty cans of pumpkin to use up. If you want to spice these up a bit, feel free to stir in some sliced almonds or mini chocolate chips. Mmm! Enjoy!

two years ago: Apple Cream Chicken
three years ago: Pork Chops with Balsamic Blackberry Salad + Orzo

Pumpkin Banana Muffins

  • Servings: 12-16
  • Time: 30 minutes
  • Print

adapted from Simmworks Family Blog


  • 2 cups all purpose or white whole wheat flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2-3 teaspoons pumpkin pie spice
  • 2 medium bananas, mashed
  • 1 cup pumpkin puree
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla


Preheat oven to 350 degrees F. Spray muffin tins with cooking spray or line with paper liners. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and pumpkin pie spice.

In a smaller bowl or measuring cup, whisk together bananas, pumpkin, oil, eggs, and vanilla, until fully combined.

Add wet mixture to dry mixture, gently folding until combined. Divide batter between prepared muffin cups, then bake for 13-15 minutes until a toothpick inserted in the center comes out clean.