Whole Wheat Muffins with Fruit and Vanilla

This recipe should yield about 6-8 muffins, depending on the size of your air fryer basket. Adjust the baking time as needed based on your air fryer model. Enjoy your healthy and delicious whole wheat muffins! Safety Notes: Ensure the air fryer is preheated to the correct temperature to avoid undercooked muffins. Handle hot muffins with care to avoid burns. Substitutions: Use regular milk instead of almond milk. Substitute regular sugar for allulose. Replace dark cherries with other dried fruits like raisins or cranberries. Storage: Store muffins in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months. Pro Tips: Ensure all ingredients are at room temperature for best results.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your air fryer to 350°F (175°C).

Step 2

Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour (if using), baking powder, salt, and cinnamon.

Step 3

Add Wet Ingredients: In another bowl, whisk together the egg, almond milk, yogurt, melted coconut oil, and vanilla blend.

Step 4

Stir in the grated apples, mashed banana, chopped mandarin oranges, and pitted cherries. If using collagen peptides, mix them into the wet ingredients.

Step 5

Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and stir until just combined.

Step 6

Be careful not to overmix.

Step 7

Prepare Muffin Cups: Line an air fryer basket with muffin liners or grease it lightly.

Step 8

Spoon the batter into the muffin cups, filling each about 3/4 full.

Step 9

Bake: Place the air fryer basket in the preheated air fryer and bake for about 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Cool: Let the muffins cool in the basket for a few minutes before transferring them to a wire rack to cool.