Delicious and moist kosher for Passover Banana Muffins without the need for wheat flour? Be still my heart.
One of the biggest challenges with eating during the 8 days of Passover is finding comfort foods that are not leavened. This recipe checks all the boxes. These muffins use potato starch and almond flour (or matzah meal) in place of regular flour. I guess that makes them healthier too?
In less than an hour of prep and cooking time, you can be enjoying these warm muffins fresh from the oven. They go down even smoother next to fresh hot cup of coffee. Add a little pat of butter or drizzle honey on them and you have a party!
There are two tricks to getting them light and fluffy. The first is to not over mix the batter. The second is to whip the eggs to create a fluffy “rising” agent when combined with the baking soda, then fold them mixture into the batter.
The sweetness comes from the sugar and bananas. The touch of cinnamon finishes the flavor profile. So, let’s get those ingredients out and get ready to enjoy these amazing Passover Banana Muffins.
Passover Banana Muffins
DESCRIPTION
INGREDIENTS
Ingredients
- ½ cup oil
- ¾ cup sugar
- 2 eggs
- 1½ cups bananas (mashed)
- ¾ cup matzah meal (or almond flour)
- ½ cups potato starch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Coat muffin pan with cooking spray or line with paper liners.
- Beat oil with sugar.
- Add eggs, one at a time.
- Add bananas and combine.
- In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
- Combine dry mix with banana mixture. Do not over-mix.
- Fill prepared muffin tins with batter.
- Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs.
NUTRITION
See more Passover recipes here.
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