Banana Anise Cocoa Muffins

To make these  Rose Petal Springerle cookies for Valentine’s Day, the instructions call for placing the anise seeds on the baking sheets and pressing the cookies into the seeds before baking.  So now I have a handful of luscious-smelling toasted anise seeds I can not bear to throw out. Three dirty bananas are hanging out in my fridge. Who does not love dirty bananas? So, both of these are the inspiration for these Banana Anise Cocoa Muffins.

To keep the recipe relatively healthy,  cocoa nibs replace my precious, go-to mini chocolate chips, which is always my first thought. Whole wheat flour, brown sugar, and toasted wheat germ round out the ingredients of the Banana Anise Cocoa Muffins. If you desire a different approach (me now whispering-“less healthy”), then, by all means, throw in chocolate chips instead of the cocoa nibs.

So what the heck are Cocoa Nibs, anyway?

Cocoa nibs are small pieces of crushed cacao beans. They are one of the purest forms of chocolate. First, cacao pods are harvested and fermented. Then the beans are dried, roasted, and cracked into nibs. As a result, cocoa nibs contain no added sugar and offer an intense, slightly bitter chocolate flavor. They work perfectly, flavorwise in these Banana Anise Cocoa Muffins

However, despite their bold taste, they also have subtle nutty and fruity notes. These add depth to both sweet and savory dishes. Moreover, cocoa nibs are rich in antioxidants, fiber, and minerals like magnesium and iron, making them a popular choice for health-conscious cooks.

In addition, they add a satisfying crunch, which makes them perfect for sprinkling over yogurt, oatmeal, smoothie bowls, and desserts. Meanwhile, in savory cooking, they enhance spice rubs, sauces, and even salads. Ultimately, cocoa nibs deliver pure chocolate flavor, texture, and nutritional benefits.

These Banana Anise Cocoa Muffins are dense, full of flavor, and extremely delicious. So one of these for breakfast, and I was good to go until lunchtime.

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Banana Anise Cocoa Muffins

Course Breakfast, Brunch, Snack

Cuisine Amercian, European

Keyword Anise Muffins, Banana Anise Muffins, Banana Muffins, Cocoa Nib Muffins

Prep Time 30 minutes

Cook Time 30 minutes

Servings 1 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 2 tablespoons anise seeds
• 3 large very ripe bananas
• 2 cups whole wheat flour
• 1/2 cup toasted wheat germ
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1+1/2 cups firmly packed light brown sugar
• 1/2 cup coconut oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup milk
• 1/2 cup cocoa nibs

Instructions

1. Preheat oven to 350F.
2. Grease and flour a muffin pan.
3. Toast the anise seeds in a small skillet.
4. Mash the bananas in a bowl.
5. In a separate bowl, whisk together the flour, wheat germ, baking powder, and salt. Set aside.
6. Cream together the brown sugar and coconut oil using the medium-high speed of your mixer.
7. Beat in the eggs one at a time.
8. Beat in the mashed bananas and vanilla.
9. Turn the mixer speed down to low. Add half of the dry ingredients and beat until incorporated.
10. Add the milk, then the remaining dry ingredients, until just incorporated.
11. Fold in the toasted anise seeds and the cocoa nibs
12. Place the batter in a disposable pastry bag and pipe the batter into the muffin wells.
13. Bake for 25-30 minutes or until a knife inserted in the middle comes out clean.
14. When the muffins are cool enough to touch, transfer to a wire rack to cool completely.

 

So, do you like these Banana Anise Cocoa Muffins? Then also check out some of these other delicious recipes:

STAR ANISE CHOCOLATE CHIP ICE CREAM

RED ONION GOAT CHEESE WHOLE WHEAT ANISE TART

STAR ANISE MACARONS WITH CHOCOLATE GANACHE FILLING