Kamut Banana Muffins
Made with Kamut Flour, these buttery banana muffins are a delicious way to incorporate ancient grains into your breakfast routine!
We have been baking with ancient grains for years but have only recently started experimenting with Kamut Flour. It has recently exploded in popularity and for good reason! Though ancient grains always act different than all-purpose flour like we’re used to, kamut is super easy to work with. It has a very buttery flavor and almost nutty texture and takes muffins and quick breads to the next level. Aside from its health benefits, I would likely choose kamut over regular flour for muffins every time. It’s that good!
What are ancient grains?
Kamut Flour is in the “ancient grain” category. As defined by the Whole Grains Council, ancient grains are “grains that are largely unchanged over the last several hundred years.” As agriculture has modernized throughout the years, grains, corn, and rice have been genetically modified, hybridized and mutated to bring about a “better product.” While modifying grain was a win for economics, it was not a win for health. Ancient grains grown in modern day are the same grains grown thousands of years ago, some dating all the way back to Biblical times.
Health benefits of ancient grains:
A wheat berry has 3 components: bran, wheat germ, and the endosperm. The bran is the outer later of the wheat berry and is rich with fiber, B vitamin, and important minerals like zinc, copper, magnesium and even iron. Wheat germ is rich in healthy fats, vitamin E and B and antioxidants. God made wheat nutritious!
Where did we go wrong? Why are so many people today sluggish and bloated after eating gluten instead of energized and fueled like it was created to do? Many are become sensitive to modern gluten. Without getting in to the nitty-gritty of modern farming practices, pesticides, etc, let’s simply look at a few basic wheat facts.
Remember all those amazing minerals and vitamins listed above? Modern all-purpose flour is stripped of all of that. In commercial processing, the endosperm is separated from its bran and wheat germ leaving just starch and sugars. While this makes a fluffy and lovely all-purpose flour, it sadly misses out on all the benefit that God made for wheat. Contrary to stripped modern wheat, ancient grains are whole grains, which means when ancient grains are milled into flour, you receive the benefit of the whole wheat berry. If you mill your own flour at home, this is true for regular wheat berries as well.
While the texture and taste is different than modern flour, it’s a good different, and I hope you see why it might be worth trying!
What is Kamut Flour?
Kamut Flour is a brand name for khorasan wheat, the name of the Iranian Provence where it was said it was initially grown. It is also known as “King Tut wheat”, named after the rumor that the wheat was found in King Tut’s tomb in Egypt.
A farmer named Earl Deaden intercepted a bag of 36 kernels of Kamut Flour during a stay in Portugal, who then mailed it back home his farmer father in Montana. His father planted it and grew 1,500 bushels over the course of 6 years. They graciously shared their seeds with other farmers in the area, and it eventually got into the hands of farmer Bob Quinn, who dedicated to growing it large scale and bringing the khorasan wheat under the popular trademark name “Kamut.” We owe so much to these farmers who worked hard to promote and preserve the heritage of this amazing grain.
Kamut is easy to work with and has a unique, buttery texture and a nutty flavor. We love using kamut in muffins and quick breads especially.
Kamut Banana Muffin Ingredients
- 3 over-ripe bananas, mashed
- 1/4 cup salted butter, melted
- 1/3 cup white sugar
- 1/4 cup brown sugar
- 2 eggs, room temperature
- 1 1/2 cups kamut flour
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup chocolate chips
How to make Kamut Banana Muffins
Preheat your oven to 350 degrees Fahrenheit. Prepare a muffin pan by spraying or using paper muffin liners.
In a large bowl, mash 3 overly ripe bananas well with a fork. Add butter, sugar, eggs and vanilla to the bowl and mix it together.
In a separate bowl, combine Kamut Flour, salt, cinnamon, baking powder and baking soda. Add the dry ingredients to the wet and mix altogether until it is just combined. Add chocolate chips and mix in. 
Scoop the batter into the muffin pan, filling about halfway up. You can even out and top off at the end, as needed.
Bake at 350 degrees for 16-18 minutes, or until a toothpick comes out clean. Muffins will be golden brown ontop. 
Enjoy with your morning coffee!
Kamut Flour Banana Muffins
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit. Prepare a muffin pan by spraying or using paper muffin liners.
- In a large bowl, mash 3 overly ripe bananas well with a fork. Add butter, sugar, eggs and vanilla to the bowl and mix it together.
- In a separate bowl, combine Kamut Flour, salt, cinnamon, baking powder and baking soda. Add the dry ingredients to the wet and mix altogether until it is just combined. Add chocolate chips and mix in.
- Scoop the batter into the muffin pan, filling about halfway up. You can even out and top off at the end, as needed.
- Bake at 350 degrees for 16-18 minutes, or until a toothpick comes out clean. Muffins will be golden brown ontop. Enjoy with your morning coffee!
