Banana Muffins

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Banana Muffins

You can have banana muffins on Passover and call it dessert, a great way to get the kiddos to get their bananas.

If you cannot find gluten-free matzah cake meal, use your food processor to grind up gluten-free matzah or matzah meal. Just make sure it is a fine powder before measuring out for the recipe. Make your own coconut milk for the chocolate ganache.

Make it a cake! Pour batter into a 9-inch bundt pan, cake pan, or loaf pan and bake at 350°F for 30 minutes.

  • Duration
  • Cook Time
  • Prep Time
  • 24 mini cupcakesServings

Ingredients

Banana Muffins

  • ½ cup extra virgin olive oil, such as Colavita extra virgin olive oil
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas
  • ¾ cup gluten-free matzah cake meal
  • ½ cup potato starch
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Chocolate Ganache

  • 16 ounces semisweet chocolate chips (about 2½ cups)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¾ cup full-fat coconut milk (link under photo)

Preparation

Banana Muffins:

1. Preheat oven to 350°F. Line a mini muffin pan with paper liners. Set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment beat oil, sugar, eggs, and vanilla until smooth and pale yellow in color. This can also be done with a hand mixer.

3. Mash bananas well and add them to the mixer. Mix to combine.

4. Add cake meal, potato starch, baking soda, and salt. Mix on low to combine.

5. Fill each baking cup almost to the top. These puff up nicely but do not bake the same as a traditional muffin.

6. Bake for 12 to 15 minutes until they are golden brown, spring back to the touch, and a toothpick inserted into the center comes out clean.

7. Allow to cool in the muffin pan before removing.

8. Once cool, spread with chocolate ganache.

Chocolate Ganache:

1. Pour chocolate chips, vanilla, and salt into a heatproof bowl and set aside.

2. Heat coconut milk in a small saucepan until it simmers, but do not let it come to a boil. Stir often to keep coconut milk from burning. This can also be done in the microwave, by heating in 30-second intervals, stirring in between each round until very hot.

3. Pour hot coconut milk over chocolate chips. Allow chocolate chips to melt for a minute or two, then stir until chocolate is melted and smooth. Ganache can be used warm for dipping fruit, potato chips, or marshmallows.

4. Alternatively, cover the bowl with plastic wrap and allow ganache to cool to room temperature. It will firm up and become spreadable. Using an offset spatula or knife, spread some ganache on each banana muffin.

5. Store ganache in the fridge for up to 2 weeks. This ganache does not set up as hard as traditional ganache, so you may be able to use it straight from the fridge. If it becomes lumpy, warm it up a bit in the microwave or over a double boiler and stir until smooth. Allow to cool to room temperature.

Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.

Pesach 2016 Joy of Kosher Magazine

Pesach 2016 Joy of Kosher Magazine