Simple and delicious matzo-free Passover muffins

We know the week consists of matzo, matzo and even more matzo for those celebrating Passover.

I couldn't handle how much sugared "cereal," yogurt and chocolate-smeared matzo my kids consumed in the mornings. I did try the Passover pancakes, but my two boys asked me if I had just made them with mashed potatoes in a circle (in their defense - the first ingredient was potatoes).

My kids love my "Super Easy and Kid-Approved Muffins," but we do not eat these on Passover, so my challenge was set - Kid-Approved Passover Muffins. These were so much easier to create than I had anticipated.

I picked up some coconut and tapioca flour (the grocery store was out of almond flour which, would have been my preferred flour substitute) and swapped these flours in place of whole wheat flour. I did have to add some extra baking soda and eggs since these flours do not rise like white or whole wheat flour. Oh, did I mention these muffins are gluten-free as well? My kids were so excited when these came out of the oven, and I even got a big "thank you" from my middle son.

• Karen Nochimowski, the mom behind MommaChef.com, has loved cooking for as long as she can remember. After friends and family begged to be let in on her culinary secrets, she decided to create a blog featuring the easy, quick recipes that everyone loved. All Momma Chef recipes are made with 6 ingredients or less and take less than 6 minutes of prep time. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantry, which provides food at no cost to those in the Chicago community. Karen's first cookbook, "Six Minute Meals," coming in November 2022, features 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease.

Simple And Delicious Matzo-Free Passover Muffins

1½ cups almond, coconut or tapioca flour (or any combination of these 3 to equal 1½ cups)

3 overripe bananas

½ cup honey

2 teaspoons baking soda

3 large eggs

⅓ cup vegetable oil

½ cup chocolate chips, optional*

In a large mixing bowl, add all six ingredients above and blend with a hand mixer for three minutes.

Fill greased or paper-lined muffin cups half full.

Bake at 375 degrees for 17-19 minutes or until a toothpick inserted near the center comes out clean.

*You can add ½ cup chocolate chips (my kids prefer semi-sweet).

Karen Nochimowski