I have to admit I was skeptical about this recipe as I put it together. I had never used matzo meal (flour that’s kosher for Passover) before in baking, but since it’s Passover I didn’t have much of a choice.
So I had one this morning. Then I had two. Then I had to tell myself no more because there are several more mornings to enjoy these moist, flavorful muffins. These really could be eaten year round!
Recipe adapted from Cooking Jewish
2 bananas, smashed
1 granny smith apple, peeled and grated
1 large carrot, finely grated
1 cup raisins
1/2 cup apple juice
2 eggs, lightly beaten
2 cups matzo meal
2/3 cup coconut flakes
1 tsp cinnamon
1/2 tsp nutmeg
1 cup rolled oats (or chopped pecans)
drops of honey, explained below
Preheat oven to 375 and lightly grease muffin tin
1. Combine apple, apple juice, carrots, raisins, bananas and eggs in a large bowl.
2. In a medium bowl, combine matzo meal, coconut, cinnamon, nutmeg and oats.
3. Add matzo meal mixture to fruit mixture and combine.
4. Scoop batter into muffin tins all the way to the top and press down lightly with spoon. (These won’t rise since there’s no leavening agent in them.)
5. Squirt 1/4 tsp or so of honey on top of each muffin. Bake for 30 minutes or until golden brown on top.
Voila! Passover muffin goodness