Whole Wheat Blueberry Muffins

  • Yield 12 servings

A power breakfast recipe by Chef Gordon Ramsay.

gordon-ramsey-power-breakfast-blueberry-muffin-recipe-health-spry

Ingredients

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

Instructions

  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)

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