When I made those Rose Petal Springerle cookies for Valentine's Day, I used the old method of placing the anise seeds on the baking sheets and pressing the cookies into the seeds before baking.
That left me with a handful of luscious smelling toasted anise seeds I could not bear to throw out. I also had three dirty bananas sitting in my fridge. Both became the inspiration for these muffins.
I've been wanting to try baking more with coconut oil. After consulting The Google, I found this muffin recipe. Mine below is loosely based on hers at Deliciously Yum.
I wanted to keep the recipe relatively healthy so I used cocoa nibs instead of the mini chocolate chips I first reached for. Whole wheat flour, brown sugar, and toasted wheat germ rounded out the ingredients.
These came out dense full of flavor and extremely delicious. One of these for breakfast and I was good to go until lunchtime.
Banana Toasted Anise Seed Muffins with Cocoa Nibs
- 2 tablespoons anise seeds
- 2 cups whole wheat flour
- 1/2 cup toasted wheat germ
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large very ripe bananas
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup coconut oil
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
- 1/3 cup milk1/2 cup cocoa nibs
- Preheat oven to 350 degrees F.
- Grease a muffin pan
- Place a small frying pan on the stove over medium heat. hen the pan is heated, sprinkle the anise seeds into the pan. Stir the seeds until they are toasted. Remove from heat and set aside.
- Preheat the oven to 350 degrees F
- Peel the bananas and place them in a bowl, use a fork to thoroughly mash them.
- In a separate bowl, whisk together the whole wheat flour, salt, wheat germ and baking soda. Set aside.
- Cream together the brown sugar and coconut oil using the medium-high speed of your mixer.
- Add the eggs one at a time and beat until thoroughly combined.
- Add the mashed bananas to the mixture and beat to incorporate.
- Add the teaspoon of vanilla extract to the batter.
- Turn the mixer speed down to low. Add half of the dry ingredients and beat until incorporated, Then add the milk and vanilla combination, then the rest of the dry ingredients until just incorporated.
- Stir in the toasted anise seeds and the cocoa nibs
- Place the batter in a disposable pastry bag and pipe the batter into the muffin wells.
- Bake for 25-30 minutes or until a knife inserted in the middle comes out clean.
- When the muffins are cool enough to touch, transfer to a cooling rack to cool completely.