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Dairy
Easy
8 Servings
Allergens 
40 Minutes
Diets
Relatively high in protein, these Passover muffins made from a blend of almond flour and coconut flour and which incorporate Greek yogurt and nut butter will keep you going far longer than that potato starch cake you’re eyeing.
Yields 15–16 muffins
3 eggs
3 bananas, mashed
1/3 cup Greek yogurt
1/2 cup nut butter such as Gefen Almond Butter
1 teaspoon vanilla
1/3 cup Gefen Honey or maple syrup
1 and 1/2 cups Gefen Almond Flour
1/4 cup coconut flour
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
2/3 cup chocolate chips (optional)
Preheat oven to 350 degrees Fahrenheit. Line a muffin tin (I prefer parchment muffin papers).
Whisk together eggs, bananas, yogurt, nut butter, vanilla, and honey in a bowl until well combined. In a separate bowl, combine dry ingredients.
Fold wet ingredients into dry. Fold in chocolate chips, if using.
Pour 1/4 cup batter into each muffin tin. Bake for about 22–25 minutes.
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Is there anything to do if I don’t have coconut flour?
For sure! Here’s a few alternatives instead of using coconut flour:
what can i use instead of yoghurt to make this pareve?
to make it parve I would use parve yogurt, either coconut, almond, or soy-based.