Delight in these moist and flavorful banana muffins, perfect for Passover celebrations.
Preheat your oven to 350°F (175°C) and prepare a muffin pan by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, whisk together the oil and sugar until well combined.
Ensure the sugar is fully dissolved in the oil for a smoother batter.
Add the eggs to the mixture, one at a time, beating well after each addition.
Adding eggs one at a time helps to incorporate air, making the muffins lighter.
Mash the bananas and stir them into the wet mixture until fully blended.
Use a fork or potato masher to quickly mash the bananas.
In a separate bowl, combine the matzo meal, potato starch, cinnamon, baking soda, and cream of tartar.
Sifting the dry ingredients together ensures even distribution.
Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing.
Overmixing can lead to dense muffins, so mix only until no dry spots remain.
Divide the batter evenly among the prepared muffin cups.
Filling each cup about three-quarters full ensures even baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful snack.
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