These are simple, not too sweet, morning breakfast muffins--the kind you can eat plain, with jam, or slathered with butter. They take minutes to mix up and air fry in about 20 minutes. I pop cupcake liners into small ramekins and fill them with batter. The ramekins help keep the muffins fairly uniform in size as they bake. The muffins taste good, are reasonably nutritious with raisin bran and a little white whole-wheat flour, and they make great "grab and go" breakfast snacks when you're in a hurry. The muffins also are great alongside eggs, when you have time. Enjoy!
Small Batch Air Fryer Banana Raisin Bran Muffins -- Makes 6
1 mashed banana
1/4 cup of canola oil
1 large egg
1/4 cup of dark brown sugar
1/2 cup of milk
1 cup of raisin bran
1/2 cup of white whole-wheat flour
1/2 cup of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/2 cup of chopped or broken walnuts or pecans (optional)
In a medium bowl whisk together well the banana, oil, egg, brown sugar, and milk. Add to the bowl the raisin bran, flours, baking powder, salt, cinnamon, and nutmeg and stir them in until just mixed in. Line six ramekins (3/4 - 1 cup size) with cupcake liners. Divide the muffin batter among the cupcake liners. Sprinkle the top of the batter in each ramekin with some of the nuts. Put 2-4 of the filled ramekins in your air fryer basket (depending on the size of the basket), put the basket in the air fryer, and air fry the muffins at 320 degrees for about 20 minutes or until a pick inserted in the center of a muffin comes out with no wet batter attached. Remove the muffins to cool and repeat the cooking process with the remaining batter.
