Changing my family’s way of eating has been happening one meal at time. Thank goodness for these sweet and deliciously moist Whole Wheat Banberry Muffins that I made for breakfast. Not only are they healthy, but also are loaded with pure ingredients such as whole wheat flour, olive oil instead of butter, raw sugar, bananas, and blueberries. These muffins were an all-time hit! 

Bananas and blueberries create a perfect pairing in these muffins and deserved to be titled “Banberry”. An elite match such as celebrity A-list power couples, Brad Pitt and Angelina Jolie “Brangelina", Ben Affleck and Jennifer Garner “Bennifer”, and now we have Kim Kardashian and Kanye West, who have been dubbed “Kimye”. 

Bananas are terrific for your heart, high in potasium, full of fiber and vitamins. They have the added benefit of being low in fat and sodium, and free of cholesterol. Blueberries soften dry skin, boosts your brain power, and may even prevent cancer. Now even more great reasons to make these A-list Whole Wheat Banberry Muffins for your next breakfast. 

Whole Wheat Banberry Muffins

Adapted from Gordon Ramsay’s Healthy Appetite

Makes 12 muffins


Ingredients:

• 2 very ripe large bananas, mashed 
• 2 cups whole wheat flour 
• 1 ½ teaspoon baking powder 
• 1 teaspoon baking soda 
• ¼ teaspoon fine sea salt 
• ½ cup packed light brown sugar 
• 1 ¼ cups buttermilk 
• 1 large egg, lightly beaten 
• 1/3 cup light olive oil 
• 1 ½ cups blueberries, rinsed and drained 
• ½ teaspoon vanilla extra 
• 1 tablespoon raw brown sugar 
• cooking spray or cupcake tins 

Directions:

1. Heat the oven to 350 degrees F. Coat a 12 hole muffin pan with cooking spray or line with cupcake tins. 
2. In a large bowl, using a whisk, mix the flour, baking powder, baking soda, salt, and brown sugar together. Make a well in the center and add the buttermilk, egg, olive oil, bananas, and vanilla. Quickly fold the ingredients together until just incorporated, being careful not to over mix. Gently add the blueberries and give the batter one or two stirs. 
3. Spoon the batter into the muffin cases and sprinkle with raw brown sugar. The tins will be quite full. Bake in the oven for about 20 to 25 minutes until well risen and golden brown on top, a toothpick inserted into the center of the muffin should come out clean. 
4. Let cool in the pan for a couple of minutes, then transfer to a rack to cool completely.