Kamut Coconut Chocolate Chip Muffins

Kamut is the trademarked “brand” name for the ancient grain, Khorasan wheat. It’s actually pretty cool because any products using the name “kamut” must adhere to specific standards.

Kamut is guaranteed to be grown organically, and must contain high levels of protein & selenium; it also must maintain it’s quality and purity by being free of any contaminating varieties of modern wheat. To learn more about the trademark and other interesting facts, check the official kamut web site.

Kamut coconut chocolate chip muffins

freshly ground golden kamut flour

I started with 280 grams of whole Kamut berries (Bob’s Red Mill brand) to ensure I’d have more than enough for the recipe. I was surprised to find freshly ground Kamut flour has an earthy smell, almost mushroom-like. It was a beautiful sunny yellow color, a contrast from regular whole wheat flour.

Because muffin recipes are so forgiving, it’s a perfect way to experiment with alternative grains. Kamut worked very well, the muffins were golden in color and tasted yummy, but  other grains like spelt, barley, or even regular whole wheat would also work in this recipe.

It’s important to note that the coconut and chocolate chips add flavor and sweetness, so only 1/4 cup of sugar is added to the batter. Increase the amount of sugar if you want a sweeter muffin.

coconut, whole kamut, chocolate chips

Kamut Coconut Chocolate Chip Muffins
 
Author:
Recipe type: muffins, quickbread
Cuisine: breakfast, snack
Serves: 12
 
Ingredients
  • 1-1/2 cups (210 grams) kamut flour (or whole wheat flour)
  • 1-1/2 cups (125 g) shredded unsweetened coconut
  • 1-1/2 tsp baking powder
  • ½ tsp salt
  • ¼ cup olive oil or soft/melted coconut oil (NOTE coconut oil will solidify if added to cold ingredients, so other ingredients should be room temp)
  • 1-1/2 cups milk
  • ¼ cup (50 grams) sugar (increase to ½ cup if you prefer sweeter muffins)
  • 2 eggs
  • 2 tsp pure vanilla extract
  • Scant 1 cup (140 grams) dark chocolate chips (approx half bag of Ghiradelli 60% bittersweet chips)
Instructions
  1. Preheat oven to 350F
  2. Whisk flour, coconut, baking powder, and salt in large bowl
  3. Beat olive oil, milk, sugar, eggs, and vanilla in medium-large bowl
  4. Add wet ingredients to dry, and mix together carefully
  5. Fold in chocolate chips
  6. Divide batter into 12 muffin cups
  7. Bake at 350F for 20-25 minutes or until toothpick inserted comes out clean
  8. Cool muffins on baking rack
Notes
I feel the chocolate chips and coconut add flavor and sweetness, so only ¼ cup sugar is added. It might be too low for some, so adjust the sugar to your own taste.
Nutrition Information
Serving size: 1 muffin Calories: 300 Fat: 19g Saturated fat: 11g Unsaturated fat: 4g Carbohydrates: 30g Sugar: 12g Sodium: 124mg Fiber: 4g Protein: 5 Cholesterol: 49

About Debbie T @ thatsjustme

I live in Massachusetts with my husband and two rat terriers. My blog started as a way to document my weight loss journey and it has morphed into a home for my recipes, gardening tips, reviews, and frugal budgeting. I love to make a lot of our food from scratch, and we try to eat as healthily as possible. Grinding my own grain was the next step. The Grain Mill Wagon gave me a wonderful opportunity to experience grinding my own flour and I'm so grateful for the learning experience. I've read a lot of excellent recipes and found some unique ideas! I love my grain mill now and will continue to use it, especially for unique flours like quinoa.
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