Got zucchs?? Well if you have a backyard garden with zucchini growing you do, or will, have a lot of zucchini. These Kamut® Zucchini Muffins are one delicious way to enjoy some of those zucchini for breakfast. They are moist and tender, lightly sweetened with honey and have warm spices of cinnamon and ginger.
We used Kamut® stone ground whole wheat and Kamut® white flour to make these muffins really healthy. Kamut® is the registered brand name of the ancient grain Khorasan wheat which is sometimes referred to as Pharaoh’s grain.
The Khorasan wheat is being grown organically and non-GMO in the United States in Montana and parts of North Dakota. This ancient grain is low in gluten, has about 30% more protein than modern wheat and has a great slightly nutty-buttery flavor. Kamut® Khorasan wheat can be purchase in the bulk foods area of some grocery stores, online at Montana Flour and Grains and Bob’s Red Mill products.
Our muffins also use healthy coconut oil and honey but the grated zucchini is the key to their soft, moist and tender texture. We also added chopped walnuts for crunch and those warm spices of cinnamon and ginger which are flavor enhancers to zucchini. This recipe is simple to put together. Grating the zucchini takes the most time but if you have a grating attachment on your food processor that too is a jiffy task. The muffins will bake in 18 to 20 minutes and we recommend to set your timer and check for doneness at 18 minutes, if they spring back when pressed lightly, they are done. It is surprising how just a couple minutes will make all the difference between a moist or dry muffin.
These muffins are not just about ‘breakfast’ as they make a delightful snack at anytime. You can slather them with butter and smear them with honey but we like them just as they are, warm and naked.
You might also like to try:
- Kamut Buttermilk Waffles
- Kamut Grain Bowl with Roasted Chicken and Curry Sauce
- Artichoke and Olive Tart with Kamut Crust
- 2 cups Kamut® Stone Ground flour
- 1 1/2 cups Kamut® white flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 /2 cup chopped walnuts
- 2 eggs
- 1/2 cup low-fat buttermilk
- 1 cup honey
- 1 cup coconut oil
- 3 cups grated zucchini
- 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.
- 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.
Amount Per ServingCalories 267 Total Fat 15g Saturated Fat 10g Cholesterol 18mg Sodium 182mg Carbohydrates 32g Fiber 2g Sugar 16g Protein 8g