Made with simple ingredients and baked right in the air fryer, these muffins are the perfect little travel companion. Packed with dates, dried cranberries and creamy macadamia butter, they’re wholesome, naturally sweet and easy to enjoy on the road. Whether you’re heading out for a morning adventure or need a quick snack between stops, these are made for life on the move.
Makes: 8-10 muffins
Ingredients:
- ¾ cup oat flour
- ½ cup rice flour
- 2 tbsp coconut flour
- 1 tsp bicarb
- ½ cup chopped dates
- ⅓ cup dried cranberries
- ⅓ cup macadamia butter
- ¾ cup milk of your choice (or water if that’s all you have)
- 1-2 tbsp Allulose or alternatively honey
- 1 tsp vanilla essence
- Pinch of salt
- 1 egg
Method
- Heat the air fryer for 3 minutes and bake at 160°C.
- Grease or line your muffin tin.
- Put the chopped dates and cranberries in a bowl and cover with about ½ cup of the milk/water. Leave for 10 minutes to soften.
- In another bowl, mix the oat flour, rice flour, coconut flour and bicarb (plus salt if using).
- Stir the macadamia butter into the softened fruit mixture.
- Add the remaining milk, vanilla and sweetener if using. Add the egg here if you’re using one.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Let the batter sit for 5 minutes. Coconut flour will absorb quite a bit of liquid.
- Check the consistency. You want a thick, scoopable batter, not dough. If it’s too stiff, add another splash of milk/water.
- Divide between the muffin cups, filling them about / full.
- Bake for 18-23 minutes, until the tops feel springy and a skewer comes out mostly clean.
- Let them cool for 10 minutes before removing them.
