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
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/kamut-coconut-chocolate-chip-muffins/