Banana Muffins in the Air Fryer
Overripe bananas turn brown long before anyone wants to eat them, and a small batch of muffins is the quickest way to use them. Air fryer banana muffins bake at 160 °C in about 14 minutes, come out moist with a lightly domed golden top, and need no oven preheat. This recipe makes six.
- Temperature
- 160°C
- Total time
- 34min
- Prep
- 10min
- Servings
- 6
- Per serving
- 235kcal
Why the air fryer works for banana muffins
If you want air fryer banana muffins without turning the oven on, the small basket is a good fit. It heats in moments, and six muffins are plenty for a household. The fruit sugars caramelise gently on the surface, which gives a golden top and a sticky, fragrant crust.
Moist bakes like these need a lower setting than people expect. At 160 °C the fan sets the outside slowly enough that the middle can finish rising, so the crumb stays soft rather than dry. Banana also keeps the muffins moist for longer, so they are still pleasant the next morning.
How to make banana muffins in the air fryer
Tap a time to start a timer.
- Mash the bananas Mash the bananas in a large bowl with a fork until mostly smooth. A few small lumps are fine and give pockets of fruit in the finished muffins.
- Add the wet ingredients Stir in the melted butter, brown sugar, egg and milk until combined. Let the butter cool for a minute first so it does not scramble the egg.
- Fold in the dry ingredients Sift or stir the flour, cinnamon and salt together, then fold into the banana mixture until just combined. Stop as soon as you cannot see dry flour.
- Fill the cases Spoon the batter into 6 silicone muffin cases, filling them two-thirds full, and stand them in the basket with a little space between each.
- Bake Preheat the air fryer to 160 °C for , then bake for . A skewer pushed into the middle should come out clean. If not, add 2 more minutes. Cool in the cases for before eating.
Cooking times and temperatures
| Banana Muffins | Temperature | Time |
|---|---|---|
| Banana muffins, standardCases two-thirds full | 160 °C | 14 min |
| Mini banana muffins | 160 °C | 8–9 min |
| Banana and oat muffinsSwap 40 g flour for oats | 160 °C | 14–16 min |
| Banana bread (15 cm tin)Cover with foil at first | 160 °C | 35–40 min |
| Eggless banana muffinsUse 60 g yoghurt for the egg | 160 °C | 14 min |
| Reheat a muffin | 150 °C | 2–3 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Use properly ripe bananas. Skins that are brown or black give the strongest flavour and the most natural sweetness. Frozen bananas work well once they have thawed and been drained.
- Mix by hand. A fork or spatula is enough. Electric whisks beat in too much air and make muffins tough.
- Cool before peeling. Warm muffins are fragile. Ten minutes on a wire rack makes them hold their shape and come away cleanly from the cases.
Serving
Air fryer banana muffins are good with butter at breakfast or with a mug of tea in the afternoon. Chopped walnuts or a few dark chocolate chips can go in the batter. If you have plain muffins in mind, there is a basic method on the muffins page, and the blueberry muffins are a fruity alternative. For a bigger bake, try banana cake.
Storing and reheating
The muffins keep for 2 days in an airtight tin or up to 3 months in the freezer. To reheat banana muffins in the air fryer, set it to 150 °C and warm a muffin for 2–3 minutes, or 4–5 minutes from frozen. Leftovers should be warmed until steaming hot through the middle, around 75 °C.
Variations
- Oat topping: Mix 2 tbsp rolled oats with 1 tsp brown sugar and sprinkle on the batter before baking for a crunchy top.
- Chocolate banana: Fold 50 g dark chocolate chips into the batter. The muffins will take about 1 minute longer.
- Peanut butter swirl: Drop ½ tsp peanut butter on each muffin and swirl it in with a skewer (not suitable for nut allergies).
Troubleshooting
- The muffins are heavy and gummy
- The batter was overmixed or the bananas were very wet. Fold only until the flour disappears and drain off any watery liquid from bananas that have been frozen.
- The tops are very dark
- Brown sugar and banana colour quickly in a hot fan. Keep to 160 °C and tuck a small piece of foil snugly over the tops (loose foil can blow into the heating element) after 8 minutes.
- The muffins stick to the cases
- Silicone cases need a light brush of oil or a spray, and paper cases work better when the muffins have cooled for 10 minutes before you peel them.
Frequently asked questions
How long do banana muffins take in the air fryer?
About 14 minutes at 160 °C for standard-size muffins, or 8–9 minutes for mini ones. A skewer in the centre should come out clean.
Can I make air fryer banana muffins with no sugar?
Very ripe bananas are sweet enough for a mildly sweet muffin. Leave out the sugar, or use 2 tbsp honey, and add a handful of raisins if you want more sweetness.
Can I make air fryer banana muffins with no egg?
Yes. Use 60 g plain yoghurt or another mashed banana instead of the egg. The texture will be a little denser but still moist.
Can I make banana bread in the air fryer instead?
Yes. Pour the same batter into a lined 15 cm tin, cover with foil crimped tightly round the tin and bake at 160 °C for 35–40 minutes. Remove the foil for the last 10 minutes.
Can I make banana muffins without oil or butter?
You can swap the butter for 50 g Greek yoghurt or apple purée. The muffins will be softer and less rich, and they keep a little less well.
Rate this recipe
5.0 out of 5 · 95 ratings
