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Banana Anise Cocoa Muffins

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.