Whole Wheat Blueberry Muffins

  • Yield: 12 servings


2 very ripe large bananas
2cups whole-wheat flour
1 1/2teaspoons baking powder
1teaspoon baking sodea
1/8teaspoon salt
1/2cup plus 1 tablespoon light brown sugar
1 1/4cups low-fat buttermilk
1large egg
1/3cup light olive oil
7ounces blueberries, rinsed


  1. Preheat the oven to 350 degrees.
  2. Peel the bananas and mash in a bowl, using a fork.
  3. Mix the flour, baking powder, baking soda, salt, and 1/2 cup brown sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, olive oil and mashed bananas. Fold the ingredients together until just incorporated. Gently stir in blueberries.
  4. Spoon the batter into 12 paper-lined muffin tins and sprinkle with 1 tablespoon brown sugar. Bake for 20 to 25 minutes until golden brown on top; a toothpick inserted into the center of the muffin should emerge clean. Cool in the pan for a couple of minutes, then transfer to a rack to cool completely.

Reprinted with permission from Gordon Ramsay’s Healthy Appetite: 125 Super-Fresh Recipes for a High-Energy Life by Gordon Ramsay (Sterling Epicure)

Nutritional Info *per serving

  • Calories 250
  • Fat 10g
  • Cholesterol 20mg
  • Sodium 310mg
  • Carbohydrate 39g
  • Fiber 4g
  • Protein 6g