Bonnie's Healthy Passover Muffins

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Sometimes it's hard to find healthy choices on Passover, but these whole grain muffins make great snacks and the recipe can also be made as a side dish.

This Passover recipe is easy to throw together and it's great as a muffin or a side dish. My kids calls these "Healthy Muffins," so in our house, the name kind of stuck. They're a symphony of delicious tastes in concert with a wealth of fiber, antioxidants, vitamins and minerals—you'll make them all year through.

  • Duration
  • Cook Time
  • Prep Time
  • 12 muffinsServings


  • 1 cup apple, chopped (around 2 large apples)
  • 1 cup raw sweet potato, chopped (around 1 large sweet potato)
  • 1 cup raw, peeled carrots, grated (around 12 baby carrots)
  • 1 1/2 cup whole wheat matzo meal
  • 4 egg whites, beaten
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees F.
  2. Spray a muffin tin with cooking spray.
  3. Combine all of the above ingredients in a large bowl. Fill muffin cups 3/4 full. Cover muffin pan with aluminum foil and bake at 325 degrees F for 30 minutes.
  4. Raise the temperature of the oven to 350 degrees F, uncover the muffin tin and continue to bake for an additional 15 minutes.
  5. Remove from oven and let cool.


The above recipe can be made in a 10-inch casserole dish and used as a side dish for meat, poultry or fish. For a casserole, bake initially for 45 minutes at 325 degrees F and then uncover and continue to bake for 15 minutes at 350 degrees F.