I love banana muffins, and this is one of my favorites because the muffins include peanut butter and peanut butter chips! The muffins are a special treat for breakfast, and they are great for snacks and even dessert. Making muffins also is a great way to deal with those squishy bananas on your counter. I use half all-purpose and half whole-wheat flour in the muffins, but using just one type of flour is fine. All-purpose flour will yield a softer, fluffier muffin than the whole-wheat. I also use foil muffin cups in the air fryer when I can, because the foil helps hold in the batter a little better than paper liners alone. You can buy a mini-muffin tin for the air fryer, but I haven't. No one has objected to my sometimes less than perfectly round muffins. They just scarf down the muffins. They're good! The muffins are moist, sweet, and full of peanut butter and banana flavor. Enjoy!
Air Fryer Peanut Butter and Banana Muffins -- Makes 12-18
1 cup of mashed, very ripe banana (2-3 bananas)
1/4 cup of canola oil
1 large egg
1/2 cup of milk
1/4 cup of sugar
1/4 cup of brown sugar
1/4 cup of peanut butter
1/2 cup of all-purpose flour
1/2 cup of whole-wheat or white whole-wheat flour
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of quick oats
1/2 cup of peanut butter chips
In a large bowl, whisk together well the mashed banana, oil, egg, milk, and sugars. Whisk in the peanut butter until thoroughly combined. Stir in the flours, baking powder, salt, and oats just until blended and no white streaks remain. Fold in the peanut butter chips. Spritz muffin/cupcake liners with non-stick cooking spray and put 4-5 liners in your air fryer basket. With a spoon or small scoop, fill the liners about two-thirds full. Put the air fryer basket in the air fryer and air fry the muffins at 350 degrees for about 15 minutes or until a pick inserted in a muffin comes out with no wet batter attached. Remove the cooked muffins and repeat the cooking process with the remainder of the batter.
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