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I’ve never been much of a pastries-for-breakfast person.

Let me qualify that – with the exception of a hot buttery croissant served in a Parisian sidewalk café (which I have experienced exactly once, but my mouth is watering just thinking about it), I have never been much of a pastries-for-breakfast person.

Don’t get me wrong – I love pastries, baked goods, bread, cookies, cake… But not for breakfast. Just give me a solid cup of coffee with a splash of half & half and I’m good to go.

Then you can start talking to me.

Then get me a refill.

Then I may respond.

But something happens over Passover, when grains are denied to you, that you get the munchies. And they strike at all times. Suddenly you NEED animal crackers at 4:30 PM, all you can think about is a crusty loaf of fresh sourdough bread, and you must have a muffin now or the goldfish gets it.

I am here to help.

We discovered these mini muffins months ago, and after the kids devoured the entire batch in one afternoon we scratched our heads and realized that they were perfect for Passover. No grains, no (heaven forfend) matza meal (so no sawdust undertones), maximum flavor and minimal equipment. Sold. And they really hit the spot when you NEED a muffin NOW.

Have fun with the nut butters – if you can get your hands on cashew butter, go for it! Alternatively if you eat kitniyot (legumes) on Passover, go for straight up peanut butter and Elvis Presley those suckers.




1 banana
1 large egg
½ cup (125g) creamy almond butter, or any other nut butter that your heart desires
2 Tbsp (42g) honey
1 Tbsp pure vanilla extract, or the scraped inside of 1 vanilla bean
¼ tsp baking soda
½ tsp kosher salt
½ cup (262g)  mini chocolate chips (optional, but yummy)


  1. PREHEAT AND PREP: Preheat the oven to 400°F. Either line a 24-cavity mini-muffin pan or simply grease each individual cavity.
  2. COMBINE THE INGREDIENTS: Mash the banana REALLY well so it is as smooth as you can get it. Whisk in the egg. Stir in the nut butter and mix well until smooth and completely combined. Add honey, vanilla, baking soda and salt and stir to combine. Stir in chocolate chips .
  3. PORTION: Scoop the batter into the mini-muffin tin so that each cavity is ¾ full. You may not fill the entire mini-muffin tin. That’s ok, you can just make more tomorrow.
  4. BAKE: Bake for 7-9 minutes, or until a tester comes out clean. Cool in the pan.