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Recipe by Erin Grunstein

Chocolate Almond Banana Muffins for Passover

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Dairy Dairy
Easy Easy
8 Servings
Allergens

Relatively high in protein, these Passover muffins made from a blend of almond flour and coconut flour and which incorporate Greek yogurt and nut butter will keep you going far longer than that potato starch cake you’re eyeing.

 

Yields 15–16 muffins

Ingredients

Chocolate Almond Banana Muffins

  • 2 tablespoons cocoa

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • pinch of salt

  • 1 teaspoon cinnamon

  • 2/3 cup chocolate chips (optional)

Directions

Prepare the Chocolate Almond Banana Muffins

1.

Preheat oven to 350 degrees Fahrenheit. Line a muffin tin (I prefer parchment muffin papers).

2.

Whisk together eggs, bananas, yogurt, nut butter, vanilla, and honey in a bowl until well combined. In a separate bowl, combine dry ingredients.

3.

Fold wet ingredients into dry. Fold in chocolate chips, if using.

4.

Pour 1/4 cup batter into each muffin tin. Bake for about 22–25 minutes.

Chocolate Almond Banana Muffins for Passover

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hadassah f.
hadassah f.
3 months ago

Is there anything to do if I don’t have coconut flour?

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Avigael Levi
Admin
Reply to  hadassah f.
3 months ago

For sure! Here’s a few alternatives instead of using coconut flour:

  • Almond flour.
  • Gluten-free baking flour.
  • Ground flax seeds (flax meal)
Laurie
Laurie
2 years ago

what can i use instead of yoghurt to make this pareve?

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Raquel
Raquel
Reply to  Laurie
2 years ago

to make it parve I would use parve yogurt, either coconut, almond, or soy-based.