Blueberry Banana Kamut Muffins
Preparation time: 10 mins
Cooking time: 30 mins (+ cooling time)
Makes: 6 muffins
1 ripe banana
2 eggs ( or 1 chia egg - 1 tbsp ground chia seeds soaked in 1/4 cup warm water for 10 minutes)
1/2 cup kamut flour (preferably coarsely ground flour)
1/4 cup oat flour (1/4 cup oats ground in a spice grinder)
2 tbsp almond flour (handful of raw almonds ground in a spice grinder)
a pinch of cardamom powder
1/3 cup maple syrup
1/4 cup yogurt
1 tsp baking soda
1/2 cup frozen wild blueberries
|Blueberry Banana Kamut Muffins|
Preheat oven to 350 deg F.
In a large bowl, mash the banana till smooth. Crack open the eggs (or chia egg) and whisk together. Add kamut flour, oat flour, almond flour, cardamom, maple syrup, yogurt and baking soda and mix with a large spoon till combined. Last, fold in the blueberries gently so that it doesn't bleed into the batter.
Line a muffin tin with good quality parchment baking cups or use a silicone muffin pan. Scoop out about 1/2 cup batter into each prepared muffin mold and place in the oven for 30 mins or until a toothpick inserted in the center comes out clean.
1. Please do make sure to use good quality baking cups. Or grease the cups as a precaution before putting the batter in. I once baked a batch which ended up sticking completely to the paper. Such a waste of good ingredients
2. You can substitute finely chopped apples for the blueberries and use cinnamon instead of cardamom for yummy apple-cinnamon muffins
And Oh my, I used kamut flour to make chappatis (the Indian flatbread), and I must say I was pleasantly surprised with the fantastic results. It must be the higher fat content that made the chappatis stay soft long after they came out of of the stove. If you are one of those who struggle to make soft chappatis on an induction stove you got to give kamut a try.
If you don't get kamut where you live... well... you can try using regular whole wheat flour. But I highly recommend going out of your way to source kamut for this recipe. You won't regret it!