Simple and Delicious Matzo-Free Passover Muffins
Prep time
Cook time
Total time
Serves: 12-14 muffins
  • 1 ½ c. almond, coconut or tapioca flour (or any combination of these 3 to equal 1½ cups)
  • 3 overripe bananas
  • ½ c. honey
  • 2 tsp. baking soda
  • 3 large eggs
  • ⅓ c. vegetable oil
  1. In a large mixing bowl, add all six ingredients above and blend with a hand mixer for three minutes.
  2. Fill greased or paper-lined muffin cups half full.
  3. Bake at 375° for 17-19 minutes or until a toothpick inserted near the center comes out clean.
Tips and Tricks:
  1. You can add ½ cup chocolate chips (my kids prefer semi-sweet).
  2. The muffins will stay fresh in an airtight container or Ziplock bag for two days. After that, put them in the refrigerator.
  3. If refrigerated, put the muffins in the microwave for 20 seconds to warm before serving.
  4. I use muffin cups, which makes it more fun for the kids. If you use them, spray them with cooking spray before filling.
Recipe by Momma Chef at