Muffins with banana, coconut and blueberries

This muffins are part of our cards with recipes „Glycemic balance“ and are a balanced dessert created as a healthier alternative to classic muffins, without refined sugar and white flour. Eggs provide complete protein and promote long-lasting satiety, while almonds and coconut add healthy fats and minerals that stabilize energy and slow the absorption of carbohydrates. Banana brings natural sweetness and potassium, and blueberries add fiber and anthocyanins with antioxidant effects. Cinnamon contributes to a more balanced glycemic response and pleasant flavor, making the recipe suitable when striving for glycemic balance and stable blood sugar.

🥗 PORTIONS: 6 | ⏳ PREPARATION TIME: 20 MIN

INGREDIENTS

• 6 eggs
• 1 banana, mashed (≈120 g)
• 100 g blueberries
• 40 g sliced almonds
• 2 tbsp coconut flakes (≈14 g)
• 1 tsp cinnamon
• 1 tsp baking powder
• Pinch of salt
  

METHOD OF PREPARATION

1. Crack the eggs into a bowl and beat well until homogeneous.
2. Add the mashed banana and stir.
3. Add the coconut, cinnamon, baking powder and salt and mix again.
4. Add the cranberries and sliced almonds and mix gently.
5. Divide the mixture into muffin tins with paper baskets.
6. Bake in preheated oven at 200°C for 10-15 minutes, to a golden color.

NUTRITIONAL VALUES (approximately for 1 muffin)

• Calories: ~156 kcal
• Protein: ~8.3 g
• Fat: ~9.8 g
• Carbohydrates: ~10.4 g
• Fibre: ~2.8 g