Air Fryer Banana Muffins
These soft and fluffy banana muffins come together quickly in the air fryer. Perfect for breakfast, snacking, or a sweet lunchbox treat.
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Servings: 8 muffins
Equipment
- silicone muffin cups
Ingredients
- 2 large Ripe Bananas, Mashed
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1 large Egg
- 1/4 cup Melted Butter
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
- 1/3 cup Chocolate Chips (optional)
Instructions
- In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. Add the melted butter, egg, sour cream, and vanilla extract, then whisk everything together until well combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Pour the dry ingredients into the banana mixture and stir gently with a spatula until just combined. Fold in the chocolate chips if using. Be careful not to overmix, as this will keep the muffins tender.
- Line silicone muffin cups or small ramekins with paper liners if desired. Fill each cup about two-thirds full with batter. This recipe makes about 8 muffins depending on the size of your molds.
- Preheat the air fryer to 325 degrees F. Place the muffin cups in the air fryer basket in a single layer, working in batches if needed to avoid overcrowding.
- Cook for 13 to 15 minutes until the tops are golden and a toothpick inserted in the center comes out clean. The lower temperature ensures they bake evenly without browning too quickly on the outside.
- Let the muffins cool in their cups for 5 minutes before removing them to a wire rack. Serve warm or at room temperature. They are incredibly moist thanks to the sour cream and bananas.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g
Cost: $6