Monster Carrot Cake Muffins

Preheat a 5- or 6-quart air fryer to 325˚F for 3 minutes.

Stack three muffin wrappers together to create six triple-layered muffin wraps.

In a large bowl, combine almond meal, chia seeds, baking powder, baking soda, and the spices.

In a medium bowl, whisk together the eggs, olive oil, sugar, and vanilla.

Add the wet ingredients to the dry ingredients, stirring until just combined.

Grate the zucchini, carrot, and apple into a medium bowl.

Using your hands, pick up handfuls of the zucchini mixture and squeeze firmly to remove excess liquid.

Fold the zucchini mixture into the almond mixture until just combined.

Spoon the muffin mixture into the stacked muffin wraps.

Carefully pull out the air fryer pan and basket, then place the filled muffin wraps in the basket.

Slide the pan and basket back into the appliance.

Keep the temperature set at 325˚F and set the timer for 5 minutes.

Allow the muffins to cook.

Cover the top of the muffins with a piece of foil.

Set the timer for 25 minutes and let them cook.

Top each muffin with a spoonful of ricotta and scatter chopped almonds on top.

Set the timer for 5 minutes and cook until a skewer inserted into the center of a muffin comes out clean, and the ricotta is browned.

Transfer the muffins to a wire rack to cool.