They’re nutty and earthy, and not too sweet. Banana flavor hits you first, and then you appreciate the crunchy topping made from chopped dried banana chips and walnuts. A lot of the unusually rich flavor comes from the kamut flour, made from ground up kamut wheat, an ancient relative of modern day wheat which has a buttery, rich flavor. It’s a whole grain that’s a great source of fiber. Find it in the baking aisle next to other specialty flours (Bob’s Red Mill makes one that we love). The recipe is pretty straightforward; coating the inside of the muffin liners with cooking spray keeps the batter from sticking.
1½ cups chopped walnuts, divided
¾ cup kamut flour
¾ cup white whole-wheat flour
2 teaspoons baking powder
1 ground allspice
½ teaspoon table salt
1 cup mashed ripe banana (from about 2 bananas)
⅔ cup packed light brown sugar
½ cup (1 stick) unsalted butter, melted and cooled
⅓ cup whole milk
2 large eggs
½ cup roughly chopped dried banana chips
Sat fat 6.12g
How to Make It
Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups; lightly coat cups with cooking spray.
Sprinkle 1 cup of the walnuts on a baking sheet. Bake in preheated oven until lightly toasted, 5 to 6 minutes. Remove from oven, and let stand until ready to use.
Whisk together kamut flour, whole-wheat flour, baking powder, allspice, and salt in a large bowl. Stir together mashed banana, sugar, butter, milk, and eggs in a medium bowl. Add banana mixture to flour mixture; stir just until combined. Stir in toasted walnuts.
Divide batter evenly among prepared muffin cups. Sprinkle tops of muffins with banana chips and remaining ½ cup walnuts. Bake at 350°F until a wooden pick inserted in center comes out clean, 20 to 22 minutes.
Remove from oven, and cool in pan 5 minutes. Serve muffins warm or at room temperature.
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