These Kamut flour zucchini muffins are the perfect mix of cozy spices, crunchy walnuts, and fresh zucchini! Made with stone-ground Kamut flour and sweetened with honey, they’re soft, moist, and ready in just 30 minutes.
Here is Why This Kamut Flour Muffin Recipe Works
Whole Grain Goodness: Kamut flour brings a nutty flavor and hearty texture you won’t find with regular flour. It’s like whole grain, but better.
Naturally Sweetened: We’re skipping the refined sugar here. Just honey for a natural touch of sweetness. Who needs the white stuff anyway?
Moist and Tender: Fresh zucchini and coconut oil make these muffins soft and perfectly moist, without any fuss. Dry muffins? Not on our watch.
Walnuts That Stay Put: Tossing them in flour keeps those walnut bits from sinking to the bottom, so you get a little crunch in every bite.
The Ingredients
- Pantry: Kamut® flour, baking powder, baking soda, honey, coconut oil
- Spices and Seasonings: Ground cinnamon, ground ginger, salt
- Produce: Zucchini
- Fridge: Buttermilk, eggs
- Nuts: Chopped walnuts
What Is Kamut Flour?
Kamut® flour is a type of ancient grain flour made from Khorasan wheat, an heirloom variety known for its large, golden kernels and nutty, slightly sweet flavor.
It has a weaker gluten structure compared to modern wheat. While it still contains gluten, it’s generally less elastic, which can result in a more tender crumb in baked goods like this muffin recipe or our kamut waffles. The whole grain is also great in our Kamut Grain Bowl.
Recipe Variations
Zucchini Carrot Kamut Flour Muffins: Swap out half the zucchini for grated carrot and add a pinch of nutmeg and cloves.
Chocolate Chip Kamut Muffins: Stir in ¾ cup of chocolate chips to bring a sweet.
Apple Zucchini Muffins with Kamut Flour: Replace walnuts with chopped pecans and add one small diced apple.
Cranberry Orange Zucchini Muffins: Mix in ½ cup of dried cranberries and add the zest of one orange.
Tips for Success
- Don’t Overmix. Once you add the dry ingredients, stir just until combined to keep the muffins tender.
- Tossing the walnuts in the flour mixture keeps them evenly dispersed in the batter, so you don’t end up with all the nuts at the bottom.
- A regular-size ice cream scoop helps you portion the batter evenly without any mess. Just scoop and drop!
- Start checking at 18 minutes of baking time. They should spring back when pressed lightly or show just a few crumbs on a toothpick.
- If your zucchini is extra juicy, gently squeeze out a bit of the moisture to avoid overly wet muffins.
Storing Leftover Muffins
Fridge: Place the muffins in an airtight container and refrigerate for up to a week.
Freezing: Wrap each muffin individually in plastic wrap, then place them in a resealable freezer bag. They’ll stay fresh for up to 3 months.
Reheating: To enjoy a warm muffin, thaw it at room temperature for about an hour, or microwave for 15-20 seconds directly from frozen. For a slightly crispy exterior, warm them in a 300°F oven for about 10 minutes.
Zucchini Muffins with Kamut Flour
These Kamut flour zucchini muffins are the perfect blend of flavor and texture, bringing a little extra goodness to your morning (or afternoon!) snack. With cozy spices, naturally sweetened with honey, and that satisfying crunch of walnuts, they’re a muffin that will make you feel good about starting your day.
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Kamut Zucchini Muffins
Ingredients
- 2 cups Kamut® Stone Ground flour
- 1-½ cups Kamut® white flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ cup chopped walnuts
- 2 eggs
- ½ cup low-fat buttermilk
- 1 cup honey
- 1 cup coconut oil
- 3 cups grated zucchini
Instructions
- Preheat the oven to 350°F and prepare a 12-cavity muffin pan with paper liners
- In a medium size bowl combine the flour, salt baking powder, baking soda, cinnamon and ginger. Add the chopped walnuts and toss to combine (See Notes) and set aside.
- To a large mixing bowl add the eggs, buttermilk, honey, and coconut oil. Whisk together until smooth, stir in the zucchini.
- Sprinkle the flour mixture over the wet mixture and stir just until blended. Do not over mix.
- Scoop batter into 12 paper liners set into muffin pan cavities, and transfer to the preheated oven. Bake for 18 to 22 minutes, until they spring back when lightly pressed or just a few crumbs remain on a toothpick when tested, remove from the oven and leave in the pan for 5 minutes, then set the muffins on a wire rack to cool.
- Refill muffin pan with remaining dough mixture and repeat baking process.
Notes
- Coating the walnuts with the flour mixture will keep the nuts suspended in the muffin, preventing them from falling to the bottom.
- Use a regular size ice cream scoop to fill the muffins to the top but do not pack the dough.
- Over baking will cause dry muffins, start checking for doneness at 18 minutes; we baked our muffins for 20 minutes.
Suzanne
Thursday 24th of August 2023
are you supposed to sweat the zuchini before use?
Dahn Boquist
Thursday 24th of August 2023
No, you can just add it right to the batter. Thanks for the question.