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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
Ever have one of those recipes that when you serve it to someone, you just know that they’re going to ask for the recipe? That’s this recipe, for me. I originally made it four or five years ago, and have since shared these muffins with family and friends. What did each of these muffin exchanges have in common, you might ask?
Every. Single. Person. asked me for the recipe. That’s right.
100% success rate!
Yield about 2 dozen muffins
1 cup oil
6 eggs
1 cup Gefen Almond Butter, homemade or store-bought
1/2 teaspoon baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup Haddar Brown Sugar
1 cup sugar
1 cup potato starch
2 cups Gefen Almond Flour
1 (9-ounce) bag chocolate chips, optional
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners; set aside.
In the bowl of an electric mixer, beat oil, eggs, and almond butter for a few minutes, until fluffy.
Add baking soda, baking powder, vanilla, salt, brown sugar, and sugar. Beat to combine.
Add potato starch and almond flour, beat lightly just until combined. Stir in chocolate chips, if desired.
Pour batter into prepared muffin pans, filling each one about two thirds full. Bake for about 20 minutes, until the tops are set. Enjoy!
Reproduced from Real Life Pesach Cooking by Miriam (Pascal) Cohen with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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How is this okay for Passover when it calls for baking soda and baking powder????