Ancient Grain Muffins (Base Recipe)

Freshly ground spelt, kamut and oat flour combine for a beautiful complex grainy muffin. This is a great base for many quickbread recipes, but be sure to try these just plain, fresh out of the oven, with a little butter...simply sublime.

Dry mix

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt 


  1. Preheat oven to 400°F, use convection if you have it; lightly grease muffin pans
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  4. Fill muffin cups close to top, sprinkle with sanding sugar if desired
  5. Bake 18-20 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
  6. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack

Makes 12-16 muffins or 2 medium loaves

1 comment


My friend introduced me to Grainstorm and I baked them with a twist. Added a whole mashed banana and chocolate chips….and they were a hit!! Thank you

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