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.
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.
- 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)
- Preheat oven to 350F
- Whisk flour, coconut, baking powder, and salt in large bowl
- Beat olive oil, milk, sugar, eggs, and vanilla in medium-large bowl
- Add wet ingredients to dry, and mix together carefully
- Fold in chocolate chips
- Divide batter into 12 muffin cups
- Bake at 350F for 20-25 minutes or until toothpick inserted comes out clean
- Cool muffins on baking rack
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