11 Reviews

I have made these muffins 2 years in a row and they are always a huge hit. I left out the cream of tartar this time and didn't notice a difference. Personally I prefer a little less sweat, but my kids love them just the way they are. Next year I think I'll do one batch with half the sugar for me :-)

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Sarah K. April 28, 2016

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. Next time (tomorrow!) I will add chocolate chips and nuts. From the recipe given I got 16 nice-sized muffins. Thanks for posting this.

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halst34 April 20, 2014

Unintentionally, I made every possible mistake making these muffins and the result was amazing!!!<br/><br/>I am not a good baker so I normally like to follow the recopies the why they are written ? I guess focus was lucking on the 4th day of Pesach... <br/> <br/>I first mixed the eggs with the sugar (I used replacement sugar at a ratio of 1:1, and found it too sweet. Next time I?ll use only 1/2cup). When I realized the mistake, I beat the eggs for at least 5min until they became white and then added the oil gradually.<br/><br/>I thought that I had cream of tartar, but by the time I added the baking soda I realized that that was an incorrect assumption. Oops. I looked up ?cream of tartar replacements? on the internet and got totally confused, but I figured out the chemistry so I added 3tsp of lemon.<br/><br/>I got 12 muffins light as feathers (a bit too sweet as I mentioned) and I hope in calories too<br/><br/>Excellent recipe ? a keeper for all year round.

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Tamar T. April 18, 2014

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

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Esther Salis Gillett April 15, 2014

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????? Anyhoooo, thanks for sharing this recipe Karen67. It's a keeper.

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Funkymunky613 April 09, 2014

These are delicious! I made both regular size muffins and mini muffins. The recipe yielded 8 regular and 10 mini muffins. I ran out of matzah meal so I used 1/2 cup matzah meal and 1/4 cup cake meal. This recipe is definately a keeper

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babysmurf March 26, 2013

Very popular with my kids. I replaced the baking soda and cream of tartar with 2.5 tsp of KLP baking powder and I added a cup of chocolate chips.

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Galgal March 24, 2013

This is a superb recipe! Unfortunately I discovered it on the sixth day of Pesach, but I will definitely keep it and make the muffins early next year. I added a "streusel" topping of chopped nuts, brown sugar, cinnamon and threw some raisins in the batter. I think next time I'll add a half-teaspoon salt. The whole family loved them!

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Justergal April 15, 2012

My wife says that these are the best muffins I've ever made. also, "It doesn't even taste like passover!"

Next time will add choc chips :-)

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NIN4NIN April 12, 2012

I am starting my Passover cooking and baking early, and I had sad looking bananas. I found this recipe, and wow, it's a real keeper! I made mini ones, though, since I'm having 15 people, and it only took TEN minutes to bake them. Very tasty recipe. I will make them every year!

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mkmkm March 04, 2010
Passover Banana Muffins