I’ve always had a soft spot for recipes that turn ripe bananas into something warm, comforting, and sweet. The air fryer makes it even better—it bakes faster, gives a slightly crisp muffin top, and keeps the inside fluffy and moist. No need to heat up the whole oven for a small batch, and the results are so satisfying that I find myself making these muffins more often than I probably should.
What I love about this recipe is how simple and forgiving it is. Overripe bananas finally find their purpose here, and the air fryer does the rest of the heavy lifting. Whether you enjoy one for breakfast, pack it as a snack, or sneak one late at night with tea, these muffins feel like a homemade treat that doesn’t demand hours in the kitchen.
What You Need To Make This Recipe
Bananas: Ripe bananas are the star here, and the riper they are, the sweeter your muffins will be. Their natural sugars give the batter both moisture and flavor, making the muffins rich and tender without needing too much added sugar.
All-purpose flour: This is the base that brings structure to your muffins. It balances the wet ingredients and ensures you get a soft crumb without being too dense. If you’d like to sneak in some extra nutrition, you can swap a portion for whole wheat flour.
Baking powder and baking soda: These leavening agents work together to help the muffins rise beautifully. The combination ensures your muffins come out fluffy instead of flat, giving you that perfect bakery-style dome on top.
Sugar: A little sweetness goes a long way here. Granulated sugar balances the banana’s natural sweetness and enhances the flavor. If you prefer, you can replace it with brown sugar for a deeper, caramel-like taste.
Egg: The egg binds the ingredients together and adds richness. It also helps with the rise, making your muffins airy instead of heavy.
Milk: A splash of milk adds moisture and helps blend the dry ingredients smoothly. You can use dairy or a non-dairy alternative, depending on your preference.
Butter: Melted butter gives the muffins a comforting, slightly indulgent flavor. It also keeps them moist. For a lighter option, you could use oil, but butter adds that classic bakery taste.
Vanilla extract: Just a teaspoon makes a huge difference—it rounds out the flavor and gives the muffins a warm, inviting aroma.
Salt: A pinch might seem small, but it enhances all the other flavors and keeps the sweetness balanced.
Ingredients List
- 2 ripe bananas (mashed)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup sugar
- 1 egg
- 2 tablespoons milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
How to Make Air Fryer Banana Muffins
Step 1: Mash the bananas
Peel and mash your ripe bananas in a mixing bowl until smooth. A few small lumps are fine—they add texture and flavor to the muffins.
Step 2: Mix the wet ingredients
Add the egg, melted butter, milk, and vanilla extract to the bananas. Whisk until everything is well combined and smooth.
Step 3: Combine the dry ingredients
In a separate bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Mixing them separately ensures even distribution of the leavening agents.
Step 4: Make the batter
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—overmixing can make the muffins tough instead of soft.
Step 5: Prepare the muffin cups
Line silicone muffin cups or paper liners that fit inside your air fryer basket. Fill each cup about ¾ of the way full with batter.
Step 6: Air fry the muffins
Preheat your air fryer to 320°F (160°C). Place the muffin cups in the basket and cook for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and enjoy
Remove the muffins carefully and let them cool for a few minutes before serving. They’ll firm up a bit as they cool, but they’re absolutely irresistible when warm.
Tips for Making this Recipe
- Use bananas with plenty of brown spots—they’re sweeter and mash more easily.
- Don’t overfill the muffin cups; leaving space allows the muffins to rise without spilling over.
- If your air fryer runs hot, check the muffins at the 10-minute mark to prevent overbaking.
- Add-ins like chocolate chips, chopped nuts, or cinnamon make these muffins extra special.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
FAQs
Can I make these muffins without eggs?
Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or applesauce for a similar texture.
Do I need special muffin cups for the air fryer?
Silicone muffin cups work best since they fit easily into the air fryer basket and don’t stick. Paper liners can also be used if they’re sturdy enough.
Can I use whole wheat flour instead of all-purpose?
You can substitute half of the flour with whole wheat flour, but using 100% whole wheat may make the muffins denser.
What’s the best way to reheat these muffins?
Pop them back in the air fryer for 1–2 minutes at 300°F (150°C) to revive that fresh-baked texture.