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
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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:

SRC: Puffed Blackberry Pancake with Cinnamon-Maple Syrup

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat! 

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

Can you believe I’ve never made [or tasted!] a puffed pancake before? Or a Dutch Baby or a German pancake or whatever you call this delicious egg-baked pancake treat. I did a little internet sleuthing on a puffed pancake’s origin, and basically like all recipes… there’s disputes. Surprise, surprise. Some say Seattle, but others say they’re similar to traditional baked “pancakes” served in Germany and other parts of the world or similar to a popover. No matter the origins, this breakfast is wonderful! And it’s made even more wonderful by the fact that I made this for the Secret Recipe Club!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

This month for Secret Recipe Club, I had the pleasure of being assigned to Amy’s blog, Savory Moments. I don’t know when I first started reading Amy’s blog, but it’s been awhile so it was so fun to peruse her archives and choose a recipe to make for y’all today! Amy is such a creative cook, let me say. She lives with her husband and pets [including a cute kitty!] in New York state and her recipes run the gamut from healthy dinners to indulgent desserts to classic food skills that have been lost along the way like preserving, fermenting, and canning. I don’t think it’s an understatement to say that every recipe I’ve seen on her blog looks like a treat and I had a hard time just picking one recipe to make and share today. In the past I’ve made a few of her recipes, most recently this Bacon Cheeseburger Pie. This time though, since Amy’s blog is so unique, I wanted to try something I had never made before. Some options I considered included stovetop kettle corn, watermelon-cucumber-mint aqua fresca [obviously with another fruit since it’s not quite watermelon season!], rustic potato bread, Thai-style omelets, or even maybe ricotta cheese. But then it was breakfast time, and I was hungry and spied a puffed pancake on her blog! Decision. Made!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

I was surprised at how quick it was to make this recipe. Much simpler than making a batch of stovetop pancakes, for sure. The texture wasn’t quite as pancake-y as I was imagining–all the eggs definitely made this dish lighter and more like a sweet omelette, but it was also a little cakey too so it’s hard to describe if you haven’t had one before except to say it’s heavenly! Amy used pears in her version, but I chose blackberries because that’s what I had on hand and I wasn’t about to run to the grocery store at 7:30 on a Saturday morning for pears that probably wouldn’t be ripe enough to make this anyway. I’m happy to report that the berries were delicious and bursting with sweet juices in each bite! The cinnamon-maple syrup was a great way to top this delicate pancake too…and also a great way to make sure the excess cinnamon-sugar doesn’t get wasted. I definitely will be making this recipe again in the future. Thanks, Amy!🙂

one year ago: Cheesy Taco Muffins
two years ago: Grapefruit Arugula Salad
three years ago: Herb, Tomato, and Cheese Crackers
four years ago: Smoky Fried Chickpeas
five years ago: Pantry Pasta for Two

Puffed Blackberry Pancake with Cinnamon-Maple Syrup

  • Servings: 2-3
  • Time: 30 minutes
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  • 3 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 all-purpose flour
  • sprinkle of salt
  • 1 pint blackberries [reserve a handful for serving, if desired] – other fruit as desired can be used too
  • 1-2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1-2 tablespoons butter
  • powdered sugar for dusting, optional
  • 1/4-1/3 cup pure maple syrup


Preheat oven to 450 degrees F. Place a 10-12 inch oven proof skillet in the oven to warm.

In a medium bowl, whisk eggs, milk, and vanilla. Fold in flour and salt.

Place blackberries in a small bowl. Sprinkle with sugar, nutmeg, and cinnamon and toss gently together to mix.

Carefully remove skillet from oven when preheated. Add butter to bottom of skillet, swirling to coat. When melted, place blackberries in bottom of skillet, leaving excess cinnamon-sugar mixture in bowl. Pour egg mixture over top, then return pan to oven.

Bake for about 17-20 minutes, or until pancake is puffy and golden, pulling slightly away from the side of the pan.

While pancake is baking, combine pure maple syrup with leftover cinnamon-sugar in a small saucepan. Heat on low until warm, stirring occasionally. Serve pancake in wedges topped with syrup, powdered sugar, or extra berries, as desired.

Hope you can check out some of the other SRC submissions at the linky below!

SRC: Iced Coconut Mocha

Creamy coconut meets an iced mocha for a delightful summer treat… plus this drink is made with a SECRET INGREDIENT. Ooooh! What more can you ask for?!
Iced Coconut Mocha from #secretrecipeclub

Iced coffee is my drink of choice in the summer. I LOVE making a batch of cold brew coffee to have a special treat in the afternoons [my simple method: make a pot of french press coffee as usual, same ratio of coffee to water, but use cold water. Place in the fridge or on countertop overnight to brew for at least 12 hours, up to 24. Press as usual, then store in the fridge.]. Lately I’ve been enjoying my coffee with half and half and some mint simple syrup. But I love ANYTHING coconut so when I saw this iced coconut mocha on Happy Go Lucky, my blog assignment for this month’s edition of Secret Recipe Club, I was awestruck. Mmm! Kara has a great blog full of awesome DIY projects and yummy recipes–like this BLT chicken salad, s’mores brownies, or Hawaiian grilled cheese. Kara lives with her family in Virginia Beach, a city that holds special memories since Ben and I got engaged there when I spent the summer on the beach with Cru for a summer project in 2008. I loved checking out Kara’s blog–so much goodness there!

Iced Coconut Mocha from #secretrecipeclubSince you’re dying to know, the secret ingredient in this iced coconut mocha is a coconut POPSICLE! How genius is that?!? I meant to buy some at the grocery store to make this coffee drink, but I forgot… so I made my own.🙂 Ha! And guess what? They worked perfectly! You can make this drink in several ways–hot coffee with cold popsicle, cold brew coffee with leftover coconut popsicle “batter,” or blending it all together, frappe style. No matter how you mix it, this drink is a fabulous pick-me-up… It’s sweet and creamy, with lots of chocolate and coconut flavor. No need to go to the coffee shop when you have this in your repertoire.

Iced Coconut Mocha from #secretrecipeclub

I will be making this mocha ALL summer long. Thanks, Kara!

one year ago: Mango Coconut Muffins
two years ago: Double Chocolate Strawberry Shortcakes
three years ago: Banana Crumb Muffins
four years ago: Creamy Taco Mac

Iced Coconut Mocha

  • Servings: 1
  • Time: 5 minutes
  • Print

from Happy Go Lucky


  • 1 cup strong brewed coffee – hot or cold
  • 1 coconut popsicle – storebought or homemade
  • chocolate syrup
  • sugar, to taste
  • whipped cream
  • toasted coconut
  • ice cubes- made with coffee, if you can!


There are three ways to make this delicious drink!

Method 1, from Kara: brew coffee. Place about 2 tablespoons chocolate syrup in the bottom of a glass, then top with 8 ounces hot coffee. Sweeten to taste, then add 1 popsicle. It will melt and cool down the drink. Stir then add ice. Top with whipped cream, more chocolate syrup, and toasted coconut.

Method 2, I made homemade coconut popsicles from the link above [1 can coconut milk + 1/3 cup coconut flakes + 1/2 tablespoon agave, pulsed in a blender, then frozen in popsicle molds.] I had about 1/2 cup coconut milk mixture left so I added 1/2 cup coconut milk mixture to a jar with 1 cup cold brew coffee and 2 tablespoons chocolate syrup, then shook it all up and poured into a glass. Add ice, then top with whipped cream, more chocolate syrup, and toasted coconut.

Method 3, that I haven’t tried but seems like it would work. Place 1 cup coffee [cooled a bit if not using cold brew] in a blender with ice, the coconut popsicle, and 2 tablespoons chocolate syrup. Pulse until combined, then top with whipped cream, more chocolate syrup, and toasted coconut.


Check out more recipes from other members of the Secret Recipe Club below!

SRC: Mini Egg Quiches

These adorable mini egg quiches are easy to make and full of great flavor! 

Mini Egg Quiches |

This month for SRC I was assigned to the fun blog, Living the Gourmet. This blog was started by Catherine in order to pass recipes down to her children. Aww! Her daughter, Tammy, contributes recipes and son Michael does reviews and interviews for the blog. It’s truly a family affair! When I was looking through the archives, I found several tempting choices, including Feta and Jalapeno Corn Muffins, French Apple Tart, and these Mini Egg Quiches! Obviously… quiche won.🙂

Mini Egg Quiches |

These quiche are much easier to make than the traditional variety. The “crust” is merely sandwich bread. SO smart! And the filling is totally customizable, as all good egg/quiche dishes should be. Here I stuck with Catherine’s suggestions: Parmesan, sundried tomato, garlic, and herbs. I also threw in some spinach for good measure. Ben and I enjoyed these for a light dinner with smoothies, but I think they’d also be fantastic for brunch, breakfast, or even a snack. They’re portable, tasty, and cute! What more could you ask for? Enjoy!

Mini Egg Quiches

  • Servings: 10 mini quiches
  • Time: 35 minutes
  • Print

from Living the Gourmet


  • 5-6 slices soft bread, edges trimmed [I used oatmeal bread]
  • 4 eggs
  • 1/4 cup sundried tomatoes, chopped [I used the dried ones from Trader Joe’s]
  • 1/4 cup spinach, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 2 scallions, diced
  • 1 teaspoon dried parsley [I used dill]
  • 1/2 teaspoon baking powder [I accidentally left this out and they were fine]
  • freshly ground black pepper


Grease 10 wells of a muffin tin with cooking spray. Preheat oven to 350 degrees F.

Flatten bread with a rolling pin or your hands, then press it into the muffin wells, using about 1/2 of a slice for each. Bake the bread for 5-7 minutes, until just crisp. Remove from oven and let cool completely.

In a medium bowl, whisk eggs. Fold in tomatoes, spinach, Parmesan, sour cream, garlic, scallions, parsley, baking powder, and pepper.

Divide the egg batter between the muffin wells. Bake for 25-30 minutes until set.

To see what my other Secret Recipe Club pals made this month, check out the links below!

SRC: French Toast Casserole

French Toast Casserole is a great treat to wake up to! 

French Toast Casserole | #src #breakfast

Yay SRC! This is my second month participating in SRC group C and once again I had a blast! This month I was assigned to Jess’ blog, Pumpkins and Peonies. Two things I love!🙂 Jess’ blog is beautiful and her love of life, pretty things, and delicious baked goods is SO apparent. Her wedding pictures are gorgeous too! I was tempted by many of Jess’ recipes including these Deep Dark Chocolate Chunk Muffins, S’mores Cookies, and Popovers. In the end though, I decide to go with French Toast Casserole, because when is french toast wrong?!? Mmm!

French Toast Casserole | #src #breakfast

Jess made me fall in love with this French Toast Casserole when she said it was perfect… not too wet, not too dry, not too sweet. I’m sure you’ve had french toast that falls into any [or all] of those three categories, and this recipe does NOT disappoint! It’s practically foolproof too. I love simple recipes.🙂

French Toast Casserole | #src #breakfast

The original recipe suggested using brioche or challah, but I used Texas toast and am happy to report that was an awesome choice. I just felt like it so I went with it. It’s still a soft, white bread so it works well, but use whatever you please.

French Toast Casserole4

This french toast bakes up nice and soft, with a sugary crust on the bottom and a nice crisp topping. Jess used pecans to top her french toast, but I just left them off. And this may go without saying, but this french toast makes weekend mornings even BETTER than they usually are. You can assemble the casserole the night before, and wake up and have breakfast on the table in less than an hour. Perfect-o! Enjoy! And thanks, Jess, for the great recipe!

one year ago: Tasty Mexican Lentils
two years ago: Quick Chocolate Pudding
three years ago: Alice’s Vanilla Tea-Infused Granola
four years ago: Roasted Tomato & Black Bean Soup

French Toast Casserole

  • Servings: 12
  • Time: 1 hour + overnight
  • Print

from Pumpkins and Peonies


  • 4 tablespoons butter, melted
  • 3/4 cup brown sugar, packed
  • 1 loaf brioche or challah, sliced [or I used Texas toast!]
  • 8 eggs, lightly beaten
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup pecans, chopped [I left these out]
  • maple syrup, for topping
  • powdered sugar, for topping
  • fresh fruit, for serving


Grease a 9×13 inch baking dish.

In a small bowl, whisk together butter and brown sugar. Pour mixture into bottom of baking dish.

Arrange bread on top of brown sugar mixture, overlapping as needed.

In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, and ginger. Pour over bread slices, then sprinkle on pecans if using. Cover with foil or plastic wrap, and refrigerate at least 4 hours or overnight.

When ready to bake, remove pan from refrigerator and let rest at room temperature for 10 minutes while preheating the oven to 350 degrees. Bake for 30-35 minutes, covering with foil partway through if the top starts browning too much. Let cool for 10 minutes before serving with maple syrup, powdered sugar, or fruit.

Be sure to check out what else my SRC pals made this month: