Air-fryer muffins with peanut butter and blueberries

When it comes to your air fryer, don’t neglect the sweet options like these fluffy peanut butter and blueberry muffins. Bake on a Friday night for a lazy Saturday brunch.

recipe
About Recipe
Air-fryer muffins with peanut butter and blueberries

When it comes to your air fryer, don’t neglect the sweet options like these fluffy peanut butter and blueberry muffins. Bake on a Friday night for a lazy Saturday brunch.

Ingredients :
  • 170g porridge oats
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 60ml sunflower oil or melted and cooled coconut oil
  • 75g greek yogurt
  • 1 banana, mashed
  • 1 medium egg
  • ½ tsp vanilla bean paste or extract
  • 75g golden caster sugar
  • 100g peanut butter, crunchy or smooth
  • 150g blueberries, defrosted if frozen
Directions :

  1. Heat the air fryer to 180°C. Put the 170g oats in a food processor and whizz to the texture of coarse flour. Add the baking powder, bicarbonate of soda and a pinch of salt, then whizz briefly to combine.

  2. Whisk together the oil, yogurt, banana, egg, vanilla and sugar in a bowl or jug. Add this to the food processor and whizz to combine. Stir in the peanut butter and blueberries. Use an ice cream scoop or two spoons to divide the batter among the muffin cups – they should be three quarters full.

  3. Stir together the crumble topping ingredients in a small bowl and use to top the muffins.

  4. Cook in the air fryer for 4 minutes, then lower the temperature to 160°C without opening the basket and bake for 14 minutes more or until a skewer pushed into the centre comes out with just a few damp crumbs. Leave to cool on a wire rack.

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