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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.

A stack of kamut zucchini muffins on a white cooling rack.
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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

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.

A muffin pan with warm muffins on a cooling rack.

For more kamut recipes, try my kamut waffles or 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.

A kamut flourmuffin on a plate with a slice of papaya.

If you like baking with ancient grains, try my chocolate einkorn banana muffins next.

Recipe Tips

Don’t Overmix: Once you add the dry ingredients, stir just until combined to keep the muffins tender.

Coat the Walnuts: 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.

Scoop Evenly: A regular-size ice cream scoop helps you portion the batter evenly without any mess. Just scoop and drop!

Check Early: Start checking at 18 minutes of baking time. The muffins should spring back when pressed lightly or show just a few crumbs on a toothpick.

Drain Juicy Zucchini: If your zucchini is extra juicy, gently squeeze out a bit of the moisture to avoid overly wet muffins.

For more muffin recipes, try my pumpkin chocolate chip muffins or my carrot spelt muffins.

A fork next to a zucchini muffin made with kamut flour.

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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Zucchini muffins with kamut flour in a baking pan.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
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 

  • 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

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

Coat the Walnuts: Mixing the walnuts with the flour keeps them suspended in the batter, preventing them from sinking to the bottom.
Scoop evenly: Use a regular-size ice cream scoop to fill the muffin cups to the top, but don’t pack the batter down.
Avoid Overbaking: Overbaking will cause dry muffins. Start checking for doneness at 18 minutes; ours were ready at 20 minutes.

Nutrition

Serving: 1 serving, 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.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.86 from 28 votes (20 ratings without comment)

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32 Comments

  1. Stephanie@A says:

    I love muffins for breakfast or a snack but I’ve yet to try them with zucchini. Need to put this on my to do list.

    Reply
    1. Pat says:

      Hi, Stephanie…thanks for stopping in, you are in for a treat with these muffins. 🙂

      Reply
  2. Kristina @ Love & Zest says:

    5 stars
    I need to go straight to the kitchen and bake them up! Great way to use up zucchini!

    Reply
    1. Pat says:

      Thanks, Kristina….enjoy!

      Reply
  3. Ali from Home & Plate says:

    5 stars
    These look easy and delicious to make and I usually make zucchini bread but love the idea of individual muffins instead. I have plenty of zukes growing in the garden so I will save this recipe.

    Reply
    1. Pat says:

      Hi, Ali….If you love zucchini bread you are sure to love these muffins. They freeze well also. 🙂

      Reply
  4. Kelly Mahan says:

    5 stars
    I must say I’ve never seen zucchini muffins before. They look so delicious! Thank you for sharing the recipe with us, I’m definitely going to try it!

    Reply
    1. Pat says:

      Thank you, Kelly…..I do hope you try these muffins, they are really good 🙂

      Reply
  5. MyCookingSecrets.com | Krystallia Giamouridou says:

    Love it! Earth based ingredients and healthy flavors. How could I possibly ask for more? 😀

    Reply
    1. Pat says:

      Krystallia, These muffins are so good! The recipe makes 18 and they freeze well. I am having one for breakfast right now with a dish of yogurt and a fresh peach. Yum 🙂

      Reply
  6. Bintu - Recipes From A Pantry says:

    5 stars
    What a brilliant way of making muffins healthier. Must make these for the kids

    Reply
    1. Pat says:

      Bintu….Your kids will love them! 🙂

      Reply
  7. Valentina says:

    5 stars
    I always love finding new recipes for summer zucchini. Wish I’d find one of these waiting for me with my coffee tomorrow morning! 🙂

    Reply
    1. Pat says:

      Hi, Valentina…and I wish I could share that stack of muffins with you. It is an easy recipe and they freeze really well.

      Reply
  8. Marie | Yay! For Food says:

    I need to make some healthy breakfast (or just snacking) muffins with zucchini! The walnuts and spices are such a wonderful addition too!

    Reply
    1. Pat says:

      Hi, Marie….These are really good, you will love them. 🙂

      Reply
  9. Julie | Bunsen Burner Bakery says:

    Love the addition of cinnamon and ginger – such great flavors to pair with zucchini. Refreshing change of pace from all the chocolate zucchini muffin recipes!

    Reply
    1. Pat says:

      Thanks, Julie….they are so good! 🙂

      Reply
  10. John/Kitchen Riffs says:

    Muffins! Who can resist? Love them, and love the ingredients you used — SO healthy! And flavorful, I’ll bet. Thanks!

    Reply
    1. Pat says:

      Yes, John, healthy, moist and delicious! 🙂

      Reply