Banana and Chia Muffins Recipe

Jenny Tschiesche says: “While a whole tray of muffins is great for a bake sale or gathering, there are times when you’d simply like a little sweet treat. Shop-bought muffins often contain sweeteners, flavourings, starches, preservatives and emulsifiers. These banana muffins are so simple and quick to make.”

Makes

Ingredients

2 ripe bananas, about 200g (7oz) peeled weight, mashed
2 teaspoons chia seeds mixed with 2 tablespoons lukewarm water
50g (2oz) coconut oil, melted
A few drops of vanilla extract
40g (1½ oz) unrefined sugar
125g (4½ oz) self-raising flour
10g (¼oz) desiccated coconut

Method

Preheat the air fryer to 150°C (300°F).

Place the bananas, chia and water mix, coconut oil and vanilla extract in a bowl, then stir in the sugar and flour. Divide the mixture evenly between 6 paper or silicone cupcake cases.

Cook in the air fryer for 13–15 minutes, or until a cocktail stick inserted into the middle of a muffin comes out clean. Allow to cool before serving. These are best eaten on the day they are made.

Recipe extracted from The Unprocessed Air Fryer by Jenny Tschiesche, published by Hamlyn (www.octopusbooks.co.uk)

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