Oprah's gluten-free coconut & banana muffins
Oprah Winfrey shares her simple recipe for healthy breakfast muffins from her new cookbook, Food, Health and Happiness.
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Oprah Winfrey shares her simple recipe for healthy breakfast muffins from her new cookbook, Food, Health and Happiness.
Total time
Prep time
Amount
Makes 12 muffins
Ingredients
- 175 g almond flour
- 40 g unsweetened shredded coconut
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 1 tablespoon ground cinnamon
- ¾ teaspoon salt
- 4 medium very ripe bananas
- 3 large eggs
- 3 tablespoons unsalted butter melted and cooled
- 1 ½ tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated (on a Microplane) lemon zest
- 4 tablespoons chopped pecans
- 125 g coarsely shredded carrots
- 6 dried apricots finely chopped
- Preheat the oven to 170°C/gas 3 and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the almond flour, coconut, baking powder, bicarbonate of 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 cocktail stick inserted in the centre 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.