This Kamut Flour Banana Chocolate Chip Muffin recipe creates muffins that are fluffy and healthy. It's the best Kamut breakfast recipe!
Kamut flour is an ancient grain from ground Khorasan wheat. It works well to replace modern-day wheat flour in a variety of recipes.
Many people who are intolerant to modern-day wheat find that Kamut flour is easier to digest. In addition, it has more amino acids, vitamins and minerals than traditional wheat.
If you are looking for another Kamut recipe, give this delicious Kamut Pumpkin Bread a try!
Why You'll Love This Recipe
- These kamut muffins are so fluffy and delicious.
- They are easy to make and a great way to use over-ripe bananas.
- The Kamut flour makes them healthier than traditional banana muffins.
Recipe Ingredients
You'll need the following ingredients to make Healthy Kamut Flour Banana Muffins.
Bananas: Using over-ripe bananas give these muffins a delicious banana flavor.
Sugar: White sugar creates a fluffier muffin, while brown sugar keeps it moist.
Egg: Binds and helps make fluffy muffins.
Butter: adds flavor and softness to the muffins.
White Kamut Flour: has a mild nutty flavor and creates a very delicate crumb.
Baking Soda and Baking Powder: Both of these ingredients help the muffins to rise.
Salt: Brings out the flavor.
How to Make Kamut Muffins
Here are some quick visual instructions. The full recipe with ingredient measurements is in the recipe card below!
Add the mashed bananas, sugars, and egg to a large bowl and mix well.
Add the melted butter and mix well.
Pro Tip: Make sure the butter isn't too hot so it doesn't cook the eggs. You can also add it slowly while mixing quickly.
In a separate bowl, mix all the dry ingredients together.
Add half of the dry ingredients to the wet ingredients and mix.
Pro Tip: Don't over mix the batter or it will result in a tougher muffin.
Add the second half of the dry ingredients. You can also add optional add-ins such as chocolate chips, walnuts or pecans.
Fill muffin tins about ¾ of the way full and bake.
Allow the muffins to cool for a few minutes before enjoying them!
Recipe Tips & Tricks
- Make sure bananas are over-ripe. They will produce banana muffins that have a strong banana flavor.
- When measuring the flour fluff it with a spoon and use the spoon to scoop it into the measuring cup. Don't pack it down.
- When adding the flour, mix it until combined. Over-mixing will produce a tougher muffin.
Storage and Reheating
- Storage: After they have fully cooled, store baked muffins in an air-tight container or bag.
- Reheating: if desired, you can warm the muffins in the microwave for 15 seconds.
- Freezing: Wrap individual muffins in plastic wrap and then add them to a freezer bag to help them stay fresh in the freezer.
- Thawing: You can let the muffins thaw on your counter or pop them in the microwave to warm them up.
Additions and Substitutions
- Butter: three tablespoons of vegetable or canola oil can be substituted for butter.
- Kamut Flour: Regular all-purpose flour can be used as a replacement for Kamut flour.
Variations
Try adding these items to your batter to make different banana muffin variations!
- Chocolate Chips: Add regular or mini chocolate chips for a sweeter muffin.
- Walnuts: Break or chop walnuts into small pieces before adding them to the batter.
- Pecans: Break or chop pecans into small pieces and add them to the batter.
For a vegan version try these delicious Fluffy Vegan Banana Muffins.
You can also give these Cranberry Walnut Muffins with a delicious streusel topping a go!
Frequently Asked Questions
Kamut flour is made from Khorasan wheat and is a healthier option than all-purpose flour. It contains more proteins, lipids, amino acids, vitamins, and minerals. In addition, is referred to as an ancient grain because it hasn't been dramatically modified like modern-day wheat.
Nearly all recipes containing all-purpose flour can be substituted with Kamut flour. Kamut flour has a mild nutty, buttery flavor. However, in many recipes, you may not even notice a difference in taste.
Kamut flour made from khorasan wheat is a healthier option than white all-purpose flour. It contains protein, fiber and several minerals.
📖 Recipe
Kamut Banana Chocolate Chip Muffins
Equipment
Ingredients
- 3 bananas (over-ripe bananas)
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 4 tablespoons butter
- 1⅓ cups white kamut flour (see note for all-purpose flour)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350° F. Put paper muffin liners in the muffin pan.
- In a large bowl mash the bananas really well. Add the sugars and egg and mix it well.
- Warm the butter until it is just barely melted. Add the butter to the bowl and mix it well.
- In a separate bowl add the flour, salt, baking soda and baking powder. Whisk it together.
- Add ½ of the dry ingredients to the wet ingredients and mix until it is combined. Add the rest of the flour to the batter and mix just until it is combined. Avoid over-mixing the batter.
- Add the chocolate chips and fold them into the batter.
- Fill the muffin pan ¾ of the way full. You can also sprinkle more chocolate chips on top if you want them to look extra chocolately.
- Bake for 15-18 minutes or until you can insert a toothpick and it comes out clean. The toothpick may have crumbs on it, but it shouldn't have batter stuck to it.
Notes
- Substitute 1 ½ cups of white all-purpose flour for Kamut flour.
- Make sure bananas are over-ripe. They will produce banana muffins that have a strong banana flavor.
- When measuring the flour fluff it with a spoon and use the spoon to scoop it into the measuring cup. Don't pack it down.
- When adding the flour, mix it until combined. Over-mixing will produce a tougher muffin.
- Storage: After they have fully cooled, store baked muffins in an air-tight container or bag.
- Reheating: if desired, you can warm the muffins in the microwave for 15 seconds.
- Freezing: Wrap individual muffins in plastic wrap and then add them to a freezer bag to help them stay fresh in the freezer.
- Thawing: You can let the muffins thaw on your counter or pop them in the microwave to warm them up.
More From Thyme for the Table
Watch on YouTube at Youtube.com/thymeforthetable! Follow on Instagram at @thymeforthetable or on Facebook at facebook.com/thymeforthetable! See you there!
I also made a Kamut Flour Banana Chocolate Chip Muffins Web Story!
More About Kamut Flour
My first introduction to Kamut flour was from the Food Nanny. Her passion about it is absolutely contagious.
I found a huge 25 pound bag of white Kamut flour at a local family-run market and got to work! These banana muffins were the first recipe I tried with it and I was thrilled with the results!
Let me know in the comments below if you would like to see more Kamut flour breakfast recipes!
Beckie says
My new favorite muffin recipe! They are so good. I love baking with kamut.
Thyme for the Table says
I love Kamut too! I'm so glad you like the recipe!
Amanda Wren-Grimwood says
I love banana muffins and these look so good with the chocolate chips - thanks!
Claudia Lamascolo says
These look so tender and moist bet they were a big hit especially with the addition of chocolate
Rachna says
These muffins look really amazing. I hadn't heard of kamut flour before. Sounds really wonderful.
Thyme for the Table says
You should give kamut a try! It is a great alternative to traditional all-purpose flour!
Kechi says
My first time learning about this flour; thanks for sharing and muffins looks delicious!
Thyme for the Table says
Thanks!
Tara says
These muffins are so fluffy and moist! The chocolate chips pair beautifully with the banana.
Thyme for the Table says
I'm glad you enjoyed them!