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
Preheat oven to 350 degrees Fahrenheit. Line a muffin tin (I prefer parchment muffin papers).
Whisk together eggs, bananas, yogurt, nut butter, vanilla, and honey in a bowl until well combined. In a separate bowl, combine dry ingredients.
Fold wet ingredients into dry. Fold in chocolate chips, if using.
Pour 1/4 cup batter into each muffin tin. Bake for about 22–25 minutes.