Air fryer baby proof muffins

I love the baby proof recipes! And the reason is because these recipes are aimed to be healthier and use no processed sugar. Not only babies should have them, but all of us!

Baby proof muffins
Servings: 6
Preparation time: 15 min
Backing time: 15 min
Air fryer temperature: 160 C


  • 60 g of butter
  • 100 g of banana
  • vanilla essence
  • 45 ml of sour cream
  • 1 egg
  • 100 g of flour (I used integral)
  • 1 g of sodium bicarbonate
  • 2 g of baking powder
  • 1 pinch of salt
  • walnuts (optional)


  1. Froth the room temperature butter until it gets creamy.
  2. Puree the banana and add it in with vanilla essence.
  3. Add the 45 ml of sour cream and the egg and mix well.
  4. Mix the flour with the sodium bicarbonate, baking powder and salt.
  5. Incorporate it slowly in the wet batter.
  6. Add the broken optional walnuts. If I use integral flour, I like to soak the walnuts in water. The integral flour usually soaks more liquid from the batter and this prevents the muffins from getting drier.
  7. Pour the butte in the muffin forms and bake in the air fryer for 15 min at 160 C or until a toothpick comes out dry. You can of course make it in a normal oven – just increase the temperature by 20 C and the time by 2-3 min.