Kamut® Zucchini Muffins
Kamut® Zucchini Muffins are made healthy with high-protein, low gluten ancient grain flour, buttermilk, grated zucchini, honey, coconut oil and spices.
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Servings: 18 servings
Calories: 267kcal
Ingredients
- 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
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