15 Minute Blender Muffins

Ingredients

1/2 cup flour (I used Nodo GF flour)
1/2 cup almond flour
3 tbsp ghee (melted) or olive oil 
2 tbsp pure maple syrup (optional)
2 very ripe bananas
3/4 tsp baking soda
2 eggs
3 heaped tbsp yoghurt (I used Coyo Vanilla Coconut Yoghurt)
3 tbsp pure collagen
Vanilla essence (optional but if you have it may as well chuck it in!)
Choc chips (sprinkle on top)
Silicone Mini Cupcake Mould, I cut mine in half (MUST BE SILICONE)

Method

Blend all ingredients (except the choc chips) in a food processor or blender until smooth. 

Spray the silicone muffin tray with olive oil or line with paper cupcake liners. Place in the air fryer and make sure the tray is COMPLETELY flat. If it is lopsided the mixture will pour out of the tray. Once the tray is in the air frier you can then pour the mixture in. 

Cook for 15 minutes on 180 degrees in the air frier. Note, every air frier is different. The top of the muffin should be crispy. If they are not crispy or haven't yet risen, continue cooking in 5 minute intervals until browned on top.

If cooking in the oven, cook for 20-30 minutes on 180 degrees (or until muffins have risen and the tops are brown).

Allow to fully cool before removing from the tray. Store in airtight container at room temperature for 1-2 days then refrigerate for 5 days.