Air Fryer Banana Muffins

1. All purpose flour - I like to use Gold Medal or Pillsbury all purpose flour because it has relatively lower protein or about 10.5 percent. Lower protein means tender muffins.
2. Flavoring - Ground cinnamon, but vanilla extract may be added.
3. Banana - Be sure to use very ripe, heavily speckled bananas, as in banana overnight oats recipe or all overripe banana recipes.
4. Brown sugar - The molasses notes in brown sugar compliments the bananas, just like in almond flour banana pancakes.
5. Yogurt - Plain yogurt or use lightened greek yogurt.
6. Oil - A neutral oil such as vegetable or corn oil, adds softness to the recipe.
7. Egg - It gives structure and lift.
8. Baking powder - Baking powder works first when it comes in contact with the wet ingredients, and again when cooking in the air fryer.
9. Baking soda - Baking soda is an alkali and therefore works with the yogurt to produce carbon dioxide. It is also a key ingredient in promoting that beautiful deep golden tops.
10. Nuts - I used chopped walnuts, but toasted pecans will be tasty too.

Variations

1. Skip walnuts to make it nut free.
2. Toasted and chopped pecans will be tasty too.
3. Stir in semi sweet chocolate chips.
4. Use sour cream instead of yogurt.
5. Try other flavorings, such as vanilla extract, ground ginger or nutmeg.

1 & 2. Whisk all purpose flour, baking powder, baking soda, ground cinnamon and salt together in a small bowl.

3 & 4. Mash bananas with the back of a fork or potato masher and mix with brown sugar, yogurt, oil and egg until smooth.

5 & 6. Stir flour mixture into the wet and mix until just combined (do not over mix).

7 & 8. Stir in chopped walnuts, until evenly distributed.

9. Pre heat air fryer to 350 degrees for 8 minutes (I use this time to make the batter). When 8 minutes is done, set to 320 degrees for 12 minutes. Working quickly, place 3-layered cupcake liners into the basket, divide batter into the liners and top with more chopped nuts. Cook until done.

Pro tip: 3 layered cupcake paper liners gives stability without having to use silicone molds or muffin pan.

Tip: Work quickly when pouring batter into paper cups so you don't loose much of the heat.

10. This recipe makes 7 big muffins! They take about 12 minutes. I like to check after 10 to 11 minutes. Insert a tooth pick in the middle to make sure that it comes out clean and it is deep golden on top.

Pro tip: The secret is in two different cooking temperatures! The hotter 350 degrees gets the air fryer hot enough to kick start the baking. It is then baked at at lower temperature which ensures the muffins cook all the way through without the tops burning.

How long will they last?

Air fryer banana muffins will stay fresh and soft (much longer than oven baked ones, thanks to the amazing crust) for up to 4 days, stored in an air tight container at room temperature. It's a quick snack or a tasty air fryer dessert.

To freeze - Place in a sealed zip lock bag, they can be frozen for up to 3 months. To thaw, let sit on the counter for 1-2 hours.

Recipe tips

• How to use greek yogurt? Use ¼ cup + 2 tablespoons plain greek yogurt along with 2 tablespoons water instead.
• Mash thoroughly - We like to use a potato masher or the back of a fork to mash well.
• Golden Brown sugar – It adds moistness and caramell-y notes which compliment the bananas.
• Halve recipe to make 4 muffins and bake for 9 to 11 minutes.
• This recipe was tested in Instant Pot 6qt Vortex Air Fryer, cooking time may vary for other brands. Seven large muffins fit perfectly in the large basket. If you are using a smaller one, then you can halve the recipe to make 4 medium muffins.