Banana Bread Muffins
Bring warmth to breakfast with these air fryer banana bread muffins—perfect for busy mornings and snack lovers alike.
Servings: 10 - 12 muffins
Calories: 221kcal
Equipment
Ingredients
Dry ingredients
- 1 ½ cups (190g) flour all-purpose / plain
- ⅔ cup (190g) light brown sugar
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
Wet ingredients
- 1 ½ cups (300g) mashed bananas , 3 medium
- 1 large egg , room temperature
- 6 tbsp (85g) unsalted butter , melted (see note 1)
- ⅓ cup (80g) natural yogurt or buttermilk
- 1 tsp vanilla extract
Optional additions
- ½ cup (85g) chocolate chips or chopped nuts
Instructions
- Add all the dry ingredients – flour, sugar, baking soda, baking powder, ground cinnamon and salt – into a large mixing bowl, stirring with a small whisk to combine.1 ½ cups (190g) flour, ⅔ cup (190g) light brown sugar, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, ¼ tsp salt
- Mash the bananas using a fork or simply blitz them in a food processor. Combine the mashed bananas with the egg, melted butter, yogurt and vanilla.1 ½ cups (300g) mashed bananas, 1 large egg, 6 tbsp (85g) unsalted butter, ⅓ cup (80g) natural yogurt , 1 tsp vanilla extract
- Pour the wet ingredients into the dry and gently stir together to combine. Do not over mix – use a light folding motion until the batter comes together and no streaks of flour remain. Fold in any additional ingredients such as chopped nuts, fresh blueberries or chocolate chips.½ cup (85g) chocolate chips
- Divide the batter between 10 large paper muffin cases, filling about halfway up. Make sure to double or triple the paper cases to make sure they are sturdy enough to hold the batter. Alternatively you can use silicone muffin cases which are perfect for air fryer baking.
- To bake in an oven, preheat to 375°F (190°C) and bake for 22-25 minutes. To bake in an air fryer, preheat to 170°C (340°F). Place the muffins in the air fryer basket, spaced slightly apart to allow the air to circulate evenly. Bake, in batches if needed, for 22-25 minutes or until a tester comes out clean.
- Transfer the muffins to a wire rack to cool. These banana muffins are delicious served slightly warm – perfect with a cup of coffee or tea!
Video
Notes
- Note 1: Replace the melted butter with 80ml (1/3 cup) neutral oil such as vegetable or coconut oil.
- Banana Bread Muffins keep really well – store them in an airtight container at room temperature for about 3-4 days. They also freeze beautifully: wrap individually in clingfilm or pop into freezer bags, and they’ll be good for up to 3 months.
Nutrition
Calories: 221kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 237mg | Potassium: 209mg | Fiber: 1g | Sugar: 17g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
