18
2 . Prepare the crumb topping: In a small bowl, mix all 6 ingredients
together with a fork; reserve .
3 . Make the muffin batter: Whisk together the flour, baking powder,
salt and cinnamon in a small bowl . In a separate medium-size bowl,
whisk together the banana, brown sugar, milk, oil and egg until well
blended . With a rubber spatula, fold in the dry ingredients and nuts
until just combined .
4 . Spoon evenly into prepared muffin cups and top with the reserved
crumb topping .
5 . Place muffins in the preheated oven . Start checking the muffins at
12 minutes . Be mindful that the crumb top can get dark quickly .
Muffins are done when evenly golden and a cake tester or toothpick
comes out clean when inserted into the center .
Nutritional information per muffin:
Calories 311 (48% from fat) • carb. 37g • pro. 4g • fat 17g • sat. fat 11g
chol. 42mg • sod. 211mg • calc. 39mg • fiber 1g
Crunchy Granola
Granola is an easy and healthy alternative to packaged cereals .
Accompany this fragrant granola with a scoop of
your favourite yogurt or fruit .
Makes about 4 cups (1 L)
Nonstick cooking spray
1½
cups (375 ml) rolled oats (not quick cooking)
¾
cup (175 ml) raw nuts (pecans or pistachios work very well)
½
cup (125 ml) unsweetened coconut, shredded or flaked
¼
cup (60 ml) hulled sunflower seeds
¼
cup (60 ml) hulled pumpkin seeds (pepitas)
¼
cup (60 ml) coconut oil, melted
¼
cup (60 ml) pure maple syrup
½
teaspoon (2.5 ml) kosher salt
¼
teaspoon (1 ml) ground cinnamon
Pinch ground nutmeg
½
cup (125 ml) dried fruit (chopped if larger than berry-sized)
1 . Coat the Baking Pan with nonstick cooking spray . Reserve .
2 . In a large mixing bowl, combine all ingredients except for the dried
fruit . Spread evenly on the prepared Baking Pan . Transfer to the
AirFryer . Set to Bake at 300°F (150°C) and bake until nicely toasted,
about 20 to 25 minutes, stirring occasionally .
3 . When the granola is ready, remove from oven, add the dried fruit and
stir to combine .
4 . Cool completely on Baking Pan . Transfer to an airtight container to
store for up to 3 weeks .
Nutritional information per serving (½ cup [125 ml]):
Calories 290 (54% from fat) • carb. 29g • pro. 6g • fat 18g • sat. fat 5g
chol. 0mg • sod. 138mg • calc. 19mg • fiber 4g
Main Courses
Fish Tacos
Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
12
ounces (340 g) cod, cut into ½-inch (1.25 cm), 1-ounce (28 g)
strips
1
teaspoon (5 ml) kosher salt, divided
½
lime
½
cup (125 ml) unbleached, all-purpose flour
1
large egg, lightly beaten
1
cup (250 ml) panko breadcrumbs
Nonstick cooking spray
Olive oil, for spraying
6
corn tortillas
