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.
Ingredients
1½ cups chopped walnuts, divided
¾ cup kamut flour
¾ cup white whole-wheat flour
2 teaspoons baking powder
1 ground allspice
½ teaspoon table salt
1 cup mashed ripe banana (from about 2 bananas)
? cup packed light brown sugar
½ cup (1 stick) unsalted butter, melted and cooled
? cup whole milk
2 large eggs
½ cup roughly chopped dried banana chips
Nutrition
Calories 316.67
Fat 18.76g
Sat Fat 6.12g
Protein 6.25g
Carbohydrate 34.60g
Fiber 3.70g
Sugar 16.89g
Cholesterol 52.02mg
Sodium 178.77mg
Directions
Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups; lightly coat cups with cooking spray.
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.
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.
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.
Remove from oven, and cool in pan 5 minutes. Serve muffins warm or at room temperature.
Yields: 1 dozen (serving size: 1 muffin)
