16
Nutritional information per nest (without toppings):
Calories 97 (45% from fat) • carb. 7g • pro. 7g • fat 5g • sat. fat 2g • chol. 185mg
sod. 81mg • calc. 30mg • fiber 1g
Banana Crunch Muffins
These muffins are a delicious way to use those overripe bananas.
Makes 6 muffins
Nonstick cooking spray
Crumb topping:
¼ cup unbleached, all-purpose flour
3 tablespoons light brown sugar
2 tablespoons unsalted butter, cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
Pinch kosher salt
Muffin batter:
1 cup unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 small, ripe banana, mashed
¼ cup packed light brown sugar
¼ cup whole milk
¼ cup coconut oil (softened or melted and cooled to room
temperature)
1 large egg, slightly beaten
¼ cup pecans, toasted and chopped
1. Lightly coat a standard 6-cup muffin pan with nonstick cooking spray.
2. Prepare the crumb topping: In a small bowl, mix all 6 ingredients
together with a fork; reserve.
3. Make the muffin batter: Whisk together the flour, baking powder, salt
and cinnamon in a small bowl. In a separate medium-sized bowl,
whisk together the banana, brown sugar, milk, oil and egg until well
blended. With a rubber spatula, fold in the dry ingredients and nuts
until just combined.
4. Spoon evenly into prepared muffin cups and top with the reserved
crumb topping. Set the muffin pan on the rack in the AirFryer.
5. Set the temperature to 350°F and Bake for 15 minutes. Start check-
ing the muffins at 12 minutes. Be mindful that the crumb top can get
dark quickly. Muffins are done when evenly golden and a cake tester
or toothpick comes out clean when inserted into the center.
Nutritional information per muffin:
Calories 311 (48% from fat) • carb. 37g • pro. 4g • fat 17g • sat. fat 11g
chol. 42mg • sod. 211mg • calc. 39mg • fiber 1g
Crunchy Granola
Granola is an easy and healthy alternative to packaged cereals.
Accompany this fragrant granola with a scoop of your favorite yogurt
or fruit.
Makes about 4 cups
1½ cups rolled oats (not quick cooking)
¾ cup raw nuts (pecans or pistachios work very well)
½ cup unsweetened coconut, shredded or flaked
¼ cup hulled sunflower seeds
¼ cup hulled pumpkin seeds (pepitas)
¼ cup coconut oil, melted
¼ cup pure maple syrup
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
Pinch ground nutmeg
½ cup dried fruit (chopped if larger than berry-sized)
1. Coat the Baking Pan with nonstick cooking spray. Reserve.
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