Total Time
Prep 15 mins
Cook 25 mins

Breads & desserts are hard to come by during Passover, and this one is a winner for breakfast, dinner or dessert. Feel free to add some nuts if you like them. NOTE: Baking soda is allowed during Passover from the sources that I have checked. In fact, baking soda & cream of tarter is listed as a substitution for baking powder, which is not allowed unless you buy a kosher for passover brand.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Coat muffin pan with cooking spray or line with paper liners.
  3. Beat oil with sugar.
  4. Add eggs, one at a time.
  5. Add bananas and combine.
  6. In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
  7. Combine dry mix with banana mixture. Do not over-mix.
  8. Fill prepared muffin tins with batter.
  9. Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs.
Most Helpful

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 :-)

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.

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.

Tamar T. April 18, 2014