Quick Air Fryer Muffins: Banana Raisin Bran
These muffins are quick to make and quick to bake with ingredients you probably have on hand. I bake them in the air fryer to avoid heating up the big oven and because it's faster. The muffins are sweet, moist, and studded with plump raisins, courtesy of the raisin bran. Yes, these are simple muffins, and yes, they're quite good--no weird or strange ingredients. The muffins also are reasonably healthy with a limited amount of sugar and a nice bit of fiber from the bran. You will need ramekins or something similar to make the muffins. I line the ramekins with foil cupcake liners for ease of clean up and to facilitate baking the second batch of muffins (I only have four ramekins).
Air Fryer Banana Raisin Bran Muffins -- Makes 8
1 very, very ripe (i.e., kind of mushy) banana
2 tablespoons of canola oil
2 tablespoons of brown sugar (preferably dark brown)
1/3 cup of sugar
1/2 cup of milk
1 cup of raisin bran
3/4 cup of all-purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
Line 4-8 ramekins or custard cups with cupcake liners (preferably foil), and spritz the liners with a little non-stick cooking spray. In a small bowl or measure (I use a quart-size Pyrex measure), mix the banana, oil, egg, and sugars, mashing the banana into the mixture well. Mix in the milk and then the raisin bran. Add the flour, baking powder, cinnamon, and salt, stirring them into the mixture just until no white streaks remain. Divide the mixture among the ramekins, if you have eight. If not, fill four of the ramekins with half of the batter. Place four of the ramekins in the air fryer and cook them at 350 degrees for 10-15 minutes. The muffins should be golden brown, and a pick inserted in the center of a muffin should come out with no wet batter attached. Repeat the process with the remaining filled ramekins if you have them. Alternatively, if you only have four ramekins, tip the cooked muffins out of the ramekins (carefully, because the ramekins will be hot!), setting the cooked muffins aside to cool. Place cupcake liners into the now empty ramekins, spritz the liners with non-stick cooking spray, and fill the ramekins with the remaining batter. Place the ramekins back in the air fryer and cook the final four muffins.