Passover Banana Chocolate Chip Muffins

It’s that time of year again, Passover!  A time I used to dread as a kid.  I always thought I would starve without pizza, pasta, and bagels.  But I’ve matured in my old age and realized that a week without flour is not so bad.  I can handle it!  Especially since I’ve started developing Passover dessert recipes that actually taste delicious!  The recipes I posted last year for Passover: double chocolate nut cookies, and chocolate chip cookies were such a hit, I was eager to develop another recipe for this year.

Passover Banana Choocolate Chip Muffins

These muffins taste great, nobody will guess that they are Kosher for Passover.  I can’t wait to enjoy these every morning with my coffee.  It will be a nice alternative to sponge cake!  Here is the non-dairy, Kosher for Passover recipe; enjoy!

Passover Banana Chocolate Chip Muffins
Recipe type: Passover Dessert
Serves: 18-24 muffins
 
Ingredients
  • 1 stick margarine, melted
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas
  • ½ tsp. vanilla extract
  • ¾ cup matzah cake meal
  • ½ cup potato starch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350°F. Line 18-24 muffin cups with paper liners.
  2. In the bowl of a standing electric mixer, beat melted margarine with the sugar and eggs until pale yellow in color.
  3. Add the bananas and mix until broken down and mashed.
  4. Add the vanilla and mix to combine.
  5. Add the dry ingredients: cake meal, potato starch, baking soda, and salt. Mix to combine.
  6. Add in the chocolate chips and stir by hand so the chips don't break up.
  7. Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).


  • marsha

    can u subsitute marg for oil?

    • You can use 1/2 cup of oil in the place of margarine if you like.

  • Susan Diamond

    I made these the other day. Everyone agreed that they were delicious and didn’t taste like a passover muffin. I did use oil in place of margarine. I sprayed the muffin pans with kosher for passover spray instead of using muffin papers. They came out very easily from the pans. This recipe is a keeper.

    • Hooray! It’s good to know that oil can be replaced for the margarine. I know that a lot of people don’t like baking with margarine. Hope you make these muffins for years to come!

  • Corey

    In order to make just about 10-12 muffins, can the ingredient measurements all just be cut in half or would they have to be adjusted differently than that? Thanks!

    • You can reduce the recipe by half, it should work out just fine, but these muffins freeze well so I would recommend freezing the extras and just pull them out when you need a little snack.

  • Tammy W

    just made these this morning…they were delicious! I used butter, about 1 Tbsp of vanilla and half a bag of mini chocolate chips! 🙂

    • LilMissCakes

      So glad you liked it! This recipe is a great breakfast treat for kids.

  • Cheryl Bacher Bakos

    Wanted to let you know these were such a huge hit with my family this year for Passover. I made them with butter since they were for breakfast and didn’t need to be parve. We are on our second batch

  • Aviva M

    These are soooo good! Was even able to trick my friend into thinking she broke passover – that’s how delicious these were 🙂 🙂 thanks for the recipe

  • Shifra Rosenfeld

    Anything without margarine and cake meal? (I don’t use that)