Kamut-Banana-Walnut Muffins

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.

kamut-banana-walnut-muffins
Photo by Greg DuPree
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  • Makes 1 dozen (serving size: 1 muffin)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 316.67 calories
    • Fat 18.76 g
    • Sat Fat 6.12 g
    • Cholesterol 52.02 mg
    • Sodium 178.77 mg
    • Protein 6.25 g
    • Carbohydrate 34.60 g
    • Sugar 16.89 g
    • Fiber 3.70 g
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.

Ingredients

  1. Check cups chopped walnuts, divided
  2. Check ¾ cup kamut flour
  3. Check ¾ cup white whole-wheat flour
  4. Check 2 teaspoons baking powder
  5. Check 1 ground allspice
  6. Check ½ teaspoon table salt
  7. Check 1 cup mashed ripe banana (from about 2 bananas)
  8. Check cup packed light brown sugar
  9. Check ½ cup (1 stick) unsalted butter, melted and cooled
  10. Check cup whole milk
  11. Check 2 large eggs
  12. Check ½ cup roughly chopped dried banana chips

Directions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups; lightly coat cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from oven, and cool in pan 5 minutes. Serve muffins warm or at room temperature.