Kamut Zucchini Muffins

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.

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Prefer a more traditional take? Our classic zucchini muffins skip the Kamut but keep all the cozy flavor.

Here is Why This Kamut Flour Muffin Recipe Works

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.

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

4.86 from 28 votes

Kamut Zucchini Muffins

By Pat Nyswonger

These Kamut flour zucchini muffins are soft, moist, and packed with warm spices and crunchy walnuts. Naturally sweetened with honey and loaded with fresh zucchini, they’re a quick, delicious way to start your day or enjoy as a snack. Easy to make and ready in under 30 minutes!

If you make this recipe, please leave a star rating and comment.

Servings: 18 servings

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Ingredients 

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• ▢ 2 cups whole grain Kamut 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 large eggs
• ▢ ½ cup buttermilk
• ▢ 1 cup honey
• ▢ 1 cup coconut oil
• ▢ 3 cups zucchini, grated

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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.

Nutrition

Serving: 1, Calories: 267kcal, Carbohydrates: 32g, Protein: 8g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 18mg, Sodium: 182mg, Fiber: 2g, Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

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