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Banana Pecan Muffins
This recipe is kosher for Passover.
Banana Pecan Muffins Eileen Goltz | Pareve
50 minutes 25 minutes
25 minutes
12 muffins

This recipe has been in my Pesach files for over 10 years and it is one of my most requested breakfast treats.

  • ½ cup oil
  • ¾ cup granulated sugar, or more to taste
  • 2 eggs
  • ½ cup potato starch
  • ¾ cup matzah cake meal
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¾ cup pecans, finely chopped
  • 1⅓ cups mashed banana

  1. Preheat oven to 350°F. Spray a muffin tin with oil or line with muffin papers.
  2. In the bowl of an electric mixer, beat oil with sugar.
  3. Add the eggs one at a time and continue beating. Add mashed bananas and combine well.
  4. Combine matzo cake meal, potato starch, cream of tartar, baking soda, and ground cinnamon. Add the chopped nuts and incorporate.
  5. Add the dry ingredients to the egg-banana mixture, until just combined. Do not over mix.
  6. Pour the batter into the prepared muffin tins, filling them to the top.
  7. Bake for 25 to 30 minutes until the top is brown and a toothpick inserted in the center has moist crumbs.

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