1-3/4 Cup flour
2 tsp baking powder
1/2 tsp baking soda
3/4 Cup non-dairy milk
1 tsp apple cider vinegar
3/4 Cup mashed banana
3 Tbsp sugar
1/4 Cup melted coconut oil, cooled
1 tsp Vanilla Extract, Bourbon
1/4 tsp Sea Salt, Fine
3/4 tsp Cinnamon, Saigon
1 tsp Anise Seed
4 dates, chopped
2/3 Cup chopped walnuts, divided
Preheat oven to 400°F. In a small bowl, combine the dry ingredients: flour, baking powder, and baking soda in a small bowl. Set aside.
In a large bowl, whisk together the milk and vinegar. (It probably will curdle a bit, don’t worry!) Add the mashed banana, sugar, coconut oil, vanilla, salt, cinnamon, and anise seeds and mix well.
Slowly add the flour mixture to the liquid ingredients, stirring to incorporate as you go. Add the dates and 1/3 Cup of the walnuts, and stir until the batter is evenly combined.
Line a muffin tin with paper liners and fill each 2/3 full with the muffin batter. Sprinkle remaining chopped walnuts on top.
Bake muffins in the oven for 18-20 minutes, or until golden brown.
Remove muffins, in their paper liners, from the muffin pan and allow cool on a wire rack before serving.