Air Fryer breakfast muffins Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 20 g (2 tbsp) flaxseed
• 240 g (1 2/3 cup) all-purpose flour "La Merveilleuse"
• 2,5 ml (1/2 tsp) baking powder
• 2,5 ml (1/2 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 0,5 ml (1/8 tsp) ground cardamom
• 0,5 ml (1/8 tsp) ground nutmeg
• 250 g (1 cup) mashed ripe banana
• 65 g (1/4 cup) almond butter
• 60 g (1/4 cup) any plant-based milk substitute*
• 60 g (1/4 cup) unsweetened applesauce
• 50 g (1/4 cup) light olive oil
• 2 large eggs
• 5 ml (1 tsp) vanilla extract
• 40 g (1/4 cup) pumpkin seeds
• 10 dates, chopped

PREPARATION

1. Using a coffee grinder, finely grind the flaxseed.
2. In a large bowl, combine the flaxseed, flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat the bananas, almond butter, milk substitute, applesauce, oil, eggs, and vanilla.
4. Mix the liquids with the dry ingredients, then add the pumpkin seeds and dates using a wooden spoon.
5. In the Air Fryer, arrange your silicone or paper molds, then fill with batter.
6. Cook at 150 °C (300 °F) for 12 minutes or until an inserted toothpick comes back out clean.