Air-Fryer Peanut Butter & Blueberry Muffins

1. Preheat your air fryer to 180 °C.
2. Make this mixture using 2 bowls, your wet mixture and your dry mixture.
3. In one bowl, combine the Odlums self-raising flour with Odlums baking powder, bicarbonate of soda and salt.
4. In a separate bowl, whisk together the oil, yogurt, mashed banana, egg, peanut butter, vanilla, and sugar.
5. Stir in the blueberries. Use the orange Odlums scoop to fill the silicone cupcake cases around ¾ full. Sprinkle each with oats and sugar.
6. Air-fry for 14-16 minutes at 180 °C or until a skewer inserted comes out with just a few moist crumbs.
7. 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.