Cook Time: 18 minutes
What you need
For the Muffins:
- 165g Odlums self raising flour
- ½ tsp Odlums baking powder
- ¼ tsp bicarbonate of soda
- Pinch of salt
- 60 ml sunflower oil
- 75 g natural yoghurt / Greek yoghurt
- ½ – 1 medium ripe banana , mashed
- 1 medium egg
- ½ tsp vanilla extract or vanilla bean paste
- 75 g light brown sugar
- 100 g peanut butter (crunchy or smooth)
- 150 g blueberries (defrosted, if frozen)
For the Crumble Topping:
- 20g Odlums Oats
- 10 g golden caster sugar
Recipe Steps
- Preheat your air fryer to 180 °C.
- Make this mixture using 2 bowls, your wet mixture and your dry mixture.
- In one bowl, combine the Odlums self-raising flour with Odlums baking powder, bicarbonate of soda and salt.
- In a separate bowl, whisk together the oil, yogurt, mashed banana, egg, peanut butter, vanilla, and sugar.
- Stir in the blueberries. Use the orange Odlums scoop to fill the silicone cupcake cases around ¾ full. Sprinkle each with oats and sugar.
- Air-fry for 14-16 minutes at 180 °C or until a skewer inserted comes out with just a few moist crumbs.
- Allow the muffins to cool on a wire rack before serving. Drizzle with some smooth peanut butter and dust with icing sugar.
Tips & Variations
- Freezable: These muffins freeze well. To reheat, defrost at room temperature overnight, then warm in the air fryer for 1–2 minutes to refresh .
- Oven Option: If you don’t have an air fryer, bake in a conventional oven at 180 °C fan/gas mark 6 for 20–22 minutes.
