Ingredients for Passover Banana Muffins
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas
- 1 1/2 cups matzo meal
- 1/2 cup potato starch
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- cooking spray
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How to Make Passover Banana Muffins
- Preheat oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners.
- In a large bowl, cream together 1/2 cup vegetable oil and 1 cup granulated sugar until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition.
- Mash 3 ripe bananas and stir them into the wet ingredients.
- In a separate bowl, whisk together 1 1/2 cups matzo meal, 1/2 cup potato starch, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
64g
Fat
7g
Carbs
10g
