Chocolate Almond Banana Muffins for Passover

Erin Grunstein Erin Grunstein
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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

8
Easy Vegetarian Pescatarian Gluten Free Passover Dairy

Contains: Dairy, Tree nuts, Egg

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.

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2 Comments

hadassah f. •

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

Avigael Levi Kosher.com Team •
Reply to hadassah f.

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

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

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

Raquel Malul Kosher.com Team •
Reply to Laurie

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