Air-fryer muffins with peanut butter and blueberries

Method

1. Heat the air fryer to 180°C. Put the 170g oats in a food processor and whizz to the texture of coarse flour. Add the baking powder, bicarbonate of soda and a pinch of salt, then whizz briefly to combine.

2. Whisk together the oil, yogurt, banana, egg, vanilla and sugar in a bowl or jug. Add this to the food processor and whizz to combine. Stir in the peanut butter and blueberries. Use an ice cream scoop or two spoons to divide the batter among the muffin cups – they should be three quarters full.

3. Stir together the crumble topping ingredients in a small bowl and use to top the muffins.

4. Cook in the air fryer for 4 minutes, then lower the temperature to 160°C without opening the basket and bake for 14 minutes more or until a skewer pushed into the centre comes out with just a few damp crumbs. Leave to cool on a wire rack.