Air Fryer Recipe
Banana bread muffins
Baking banana bread muffins using an air fryer is a delightful and innovative approach that combines the classic comfort of banana bread with the modern convenience of an air fryer.
Ingredients
- 3 overripe bananas
- 1/3 cup (75g) melted unsalted butter
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup (100g) of sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) of all-purpose flour
- Optional: a handful of chocolate chips or chopped nuts
Method
- Preheat your air fryer to 160°C (320°F).
- In a large mixing bowl, mash the bananas until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in baking soda and salt.
- Add sugar, beaten egg, and vanilla extract, mixing until well combined.
- Gently fold the flour into the banana mixture until absorbed. Stir in chocolate chips or nuts if using.
- Line the air fryer's grill pan with muffin cases and fill each about 3/4 full with the banana mixture.
- Place the muffin-filled grill pan into the air fryer basket and cook for 12-15 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the air fryer for a few minutes before transferring to a wire rack.
Why this works in an air fryer
Air-fryer convection strips surface moisture quickly, setting the muffin tops before the banana-heavy crumb can slump. The melted butter coats flour proteins, limiting gluten development, while bicarbonate of soda reacts with the acidic banana to lift the batter and brown the crust in the relatively dry heat.
Equipment notes
Assumes a 4–6 litre basket with 6 standard muffin cases in a snug pan or silicone cups; leave gaps for airflow. In a single-drawer air fryer, cook on the centre of the basket and rotate once if browning is uneven. In a dual-zone model, use one zone only or expect 1–3 minutes longer if both drawers are running.
Common pitfalls
- Tops dark by minute 10 but the skewer is wet? The fan is setting the outside too fast; drop to 150°C and continue for 3–5 minutes, covering loosely with foil if needed.
- Muffins domed then collapsed with a gummy centre? The batter was overmixed or the bananas were very large; fold only until no dry flour remains and add 1–2 tablespoons extra flour next time if the batter pours rather than drops.
- Paper cases spreading or batter leaking into the basket? They are not supported; use a rigid muffin tin that fits the drawer or reusable silicone cups, then reduce cooking by about 1 minute if the cups are thin.
- Pale, damp bases while tops look done? Air cannot reach underneath; raise the cases on the grill plate or use perforated silicone cups, and give them 2 extra minutes after checking the tops.
Variations & substitutions
- Swap up to 50g of the plain flour for wholemeal flour; the muffins taste nuttier but may need 1–2 teaspoons milk because bran absorbs more moisture.
- Use light brown sugar instead of white sugar; it gives a softer, darker crumb and may brown slightly faster, so check from 12 minutes.
- Add 1 teaspoon ground cinnamon or mixed spice; it will not change timing but makes the banana flavour taste sweeter without extra sugar.
- Use chopped walnuts or pecans rather than chocolate chips; nuts toast quickly in the air fryer, so keep pieces partly buried in the batter to stop scorching.
Storage & reheating
Keep in an airtight tin for 2 days at room temperature or freeze for up to 3 months; reheat in the air fryer at 150°C for 2–3 minutes from chilled, or 5–6 minutes from frozen.
Nutrition
Calories: 250
