Makes 12 muffins


  • 2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 Tbsp. ground cinnamon
  • 3/4 tsp. salt
  • 4 medium very ripe bananas
  • 3 large eggs
  • 3 Tbsp. unsalted butter, melted and cooled
  • 1 1/2 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. grated (on a Microplane) lemon zest
  • 1/4 cup chopped pecans
  • 3/4 cup coarsely shredded carrots
  • 6 dried apricots, finely chopped


    Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners.

    In a large bowl, whisk together the almond flour, coconut, baking powder, baking soda, cinnamon, and salt.

    Coarsely mash the bananas in a medium bowl. In a separate bowl, beat the eggs, then whisk in the butter, honey, vinegar, and lemon zest. Stir in the mashed bananas. Lightly fold the wet ingredients into dry ingredients until just combined (do not overmix). Fold in the pecans, carrots, and apricots.

    Divide the batter among the muffin cups, filling them three-quarters full. Place in the oven and bake for 35 to 45 minutes, until golden brown on top and a toothpick inserted in the center of a muffin comes out clean. Place the pan on a cooling rack to cool for about 5 minutes, then remove the muffins from the pan and serve.

    Per muffin: 7 SmartPoints, 240 calories

    From Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life (Flatiron Books) by Oprah Winfrey.

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