Passover Banana Muffins
For most of my life, I followed all of the Passover dietary laws. It probably seems odd that I kept Passover strictly for so long even though I’m not religious and don’t follow any kosher dietary rules the rest of the year. But that’s what I grew up doing so I kept a strict Passover diet for 8 days every spring until a few years ago.
One of the things most people miss during Passover is bread. Since food with yeast or other leavening ingredients is not allowed during Passover, bread is totally out. Without flour, normal recipes for muffins and cake are also eliminated.
And while you can purchase processed items that are Kosher for Passover like cereal or cake mixes, they are expensive and often taste pretty bad.
Think for a moment what you eat for breakfast or dessert.
Now eliminate everything that has flour or thickeners in it. It’s almost everything. For breakfast, are you are left with eggs. For dessert, fruit.
As a child, I refused the horrid Honey Cake dessert my great aunt made every year. As an adult, I found a few Passover dessert recipes in newspapers and magazines.
Then I discovered these wonderful banana muffins. They have a rustic texture from the matzo meal and are perfect for breakfast, dessert or even as a roll with dinner.
I posted this recipe on Food.com years ago and it has earned a 5 star rating. Here are just a few of the comments I’ve received on it:
These are by far the best Passover muffins I have ever made! I made 6 large ones. They are much lighter than the usual dense Passover muffins. I substituted 1/2 oil for applesauce and used egg beaters. I wouldn’t change anything
My wife says that these are the best muffins I’ve ever made. also, “It doesn’t even taste like passover!”
I don’t know why I never rated this. I made it last yr. and was fantastic. I just finished making another batch for this yr’s Passover and it is SOOOOOO YUMMY. It has a great muffin top — perfectly crispy — not too crispy but just right. Satisfies all cravings even though there is NO chocolate. I may add chocolate chips next time but why mess with perfection?????
And a review from someone not needing it be Kosher for Passover:
I made this as dessert to take to friends whose kids are in town and thought it would be good for breakfast or lunch. It was a big hit! Instead of cream of tartar I used 1 teaspoon of baking powder with the baking soda and added raisins, which kept the muffins very moist.
Passover Banana Muffins:
Scroll to the bottom for a printable recipe card with nutrition information.
1⁄2 cup oil
3⁄4 cup sugar
1 1⁄2 cups ripe bananas, mashed
3⁄4 cup matzo meal
1⁄2 cup potato starch
1 tsp cream of tartar
1 tsp baking soda
1⁄2 tsp cinnamon
- 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.
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SEE MORE PASSOVER RECIPES:
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Click on the + sign in the recipe card below for complete nutritional information.[kitchenbug-your-recipe-appears-here-23651]