Passover Banana Muffins

READY IN: 40mins
Recipe by karen

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.

Top Review by Andylute

I made these last week with walnut oil, whole wheat matza flour & brown sugar and they came out GREAT: Very light & very delicious. (I did cut down a little on the baking soda. I also left out the cream of tartar.) I will make them again on Pesach Sheni in a few weeks.

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.

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