Delicious and fluffy peanut butter muffins with a hint of banana flavor, perfect for a quick snack or breakfast.
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Preheat the air fryer oven to 350Ā°F (175Ā°C).
In a large bowl, whisk together the eggs, melted butter, milk, banana flavor, and sugar until well combined.
In another bowl, mix the flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the peanut butter until evenly distributed.
Spoon the batter into muffin cups, filling each about two-thirds full.
Top each muffin with Skittles if desired.
Place the muffin cups in the air fryer oven and bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes before removing them from the cups.
For a richer flavor, use creamy peanut butter instead of crunchy.
You can substitute the banana flavor with vanilla extract if preferred.
Make sure not to overmix the batter to keep the muffins light and fluffy.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
How can I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these muffins?
Yes, you can freeze the muffins. Wrap them individually and store them in a freezer-safe bag for up to 3 months.
What can I use instead of eggs?
You can use flaxseed meal or applesauce as an egg substitute in this recipe.
Can I add other mix-ins?
Absolutely! You can add chocolate chips, nuts, or dried fruits to the batter for extra flavor.
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