At first, I was really skeptical. But these banana muffins turned out to be the most delicious bring-along item.
One day during our pre-Pesach prep last year, my daughter came home with a recipe.
“I’m making these,” she said. “My friend made them and she said they’re really good!”
“Banana muffins?” I thought. “We’re never going to eat them.”
It turned out, I was wrong! We did eat them and enjoyed them very much. They were the perfect Chol Hamoed breakfast and came in handy to take along on trips.
With all these bananas, they tasted very wholesome compared to other Pesach baked goods.
And because we did make them in the mixer,
we didn’t bother to do the work of mashing them up.
The muffin batter comes together very quickly.
Fill the liners about ¾ of the way up.
These are ready to go into the oven!
We added cocoa to half of them to make a chocolate version and that worked out very well too!
Enjoy them for breakfast, with your coffee, as a snack, or bring along on trips for that midday fuel.
Banana Muffins
Ingredients
- ½ cup oil
- 1 cup sugar
- 2 eggs
- 3 bananas
- ½ tsp vanilla extract
- ¾ cup almond flour
- ½ cup potato starch
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Like 24 muffin cups with paper liners.
- In the bowl of an electric mixer, beat oil with sugar and eggs until creamy. Add bananas and vanilla and mix until smooth.
- Add dry ingredients: almond flour, potato starch, baking soda, and salt and mix. Add chocolate chips and stir by hand.
- Fill muffin liners ¾ of the way up. Bake for 15-20 minutes, until light brown or the tops are springy when touched.
Notes
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