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My easy air fryer banana muffins have no sugar added, yet they’re soft, moist, and flavorful. Made with wholesome ingredients like naturally sweet fruit and whole grains, these banana bread muffins make the perfect grab-and-go breakfast or snack, with no special air fryer muffin pan required. The whole family will love this delicious air fryer recipe. It’s comfort food with a healthy twist!
🍌 Air Fryer Banana Muffins Ingredients
To make my air fryer banana muffin recipe, you’ll need the following:
- 1 medium ripe banana, mashed (about 5-6 tablespoons)
- ¼ cup whole wheat flour (40g)
- 2 tablespoons dry milk powder (12g)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1½ tablespoons milk
- ½ tablespoon olive oil
- Cooking oil spray
- Muffin toppings (optional; 1 tablespoon of chocolate chips or nuts, or 4 banana slices)
Get a printable recipe card below.
This muffin recipe is a fantastic way to use up overripe bananas. I like to peel ripe bananas, break them into chunks, and freeze them individually in bags. Once thawed in the microwave or fridge, they’re ready to use in all kinds of baking projects.
I topped these muffins with a few chocolate chips for air fryer banana chocolate chip muffins. To keep them with no added sugar, use Lily’s baking chips, or try chopped walnuts or thin banana slices instead.
Dry powdered milk can be hard to find, but it’s worth keeping on hand. It works well in baked goods and can replace part of the flour to boost protein without affecting flavor, plus it’s useful in a pinch when you can’t get to the store.
Since this recipe has no egg, these muffins are easy to make vegan. Just swap the milk and milk powder for plant based alternatives. Here is a soy milk powder that you can try.
Non-stick paper-lined foil muffin cups are my favorite because they hold their shape, so no muffin pan is needed. Silicone muffin cups also work but may affect baking time, while regular muffin papers are thin and usually need to be layered up.
All air fryers cook a bit differently, so check often when testing a new recipe and adjust the timing as needed.
🧁 How to Make Air Fryer Banana Muffins
In a medium bowl, combine the flour, milk powder, baking powder, and cinnamon. In a separate small bowl, stir together the mashed banana, milk, and oil. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix.
Lightly mist four muffin papers with cooking spray. If your muffin papers cannot stand on their own, layer them or place them in a muffin tin that fits inside your air fryer. Divide the batter evenly among the prepared wrappers.
If desired, gently press chocolate chips or other toppings into the tops of the muffins.
Air fry at 325F (163C) for 10 minutes. If using an air fryer oven, place the muffins on a rack in the middle of the air fryer.
Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. For the best texture, let the muffins cool to room temperature before eating.
Air frying muffins saves time since they cook in about 10 minutes, roughly the same time most ovens take to preheat. They brown a bit more on top but stay soft and delicious inside.
What makes muffins light and fluffy?
Using enough baking powder helps the muffins rise properly. It is also important not to overmix the batter, which can make muffins dense or rubbery. Stir only until the wet and dry ingredients come together, then stop.
Storage
Wrap leftover air fryer muffins in plastic wrap and refrigerate for 1 to 2 days. These banana muffins also freeze well. Store them in a freezer safe bag with the air pressed out, then thaw completely in the refrigerator before eating.
Watch How to Make It!
Air Fryer Banana Muffins Recipe
Ingredients
- 1 medium mashed banana, very ripe (5-6 tablespoons)
- ¼ cup whole wheat flour (40 grams)
- 2 tablespoons instant dry milk powder (12 grams)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1½ tablespoons milk
- ½ tablespoon olive oil
- cooking oil spray
- muffin toppings (optional; try 4 slices of banana or 1 tablespoon chocolate chips)
Instructions
- In a medium bowl, combine the flour, milk powder, baking powder, and cinnamon. In a separate small bowl, stir together the mashed banana, milk, and oil. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix.
- Lightly mist four muffin papers with cooking spray. If your muffin papers cannot stand on their own, layer them or place them in a muffin tin that fits inside your air fryer. Divide the batter evenly among the prepared wrappers. If desired, gently press chocolate chips or other toppings into the tops of the muffins.
- Air fry at 325°F (163°C) for 10 minutes. If using an air fryer oven, place the muffins on a rack in the middle of the air fryer. There is no need to preheat the air fryer first.
- Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. For the best texture, let the muffins cool to room temperature before eating.
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 1 recipe (may help support fat loss). Unlike many store-bought muffins, one homemade air fryer banana muffin is under 100 calories. Bakery muffins often land between 300 and 500 calories, closer to a small meal. This recipe makes muffins that are more snack sized, and the small batch can also make portions easier to manage. These muffins are made without butter, which keeps the saturated fat lower. The milk powder adds a small boost of calcium and protein without changing the flavor. Whole wheat flour provides whole grains and more fiber than white flour (you could also use spelt flour if you’d prefer). The batter has no added sugar, with the sweetness coming from ripe bananas, unless you add sweetened toppings. There’s no white sugar, maple syrup, honey, or brown sugar needed to make this healthier recipe. Nutrition information is for one banana muffin with no toppings.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
👨🍳 Other Recipes Using Ripe Bananas
Need some other ways to use ripe bananas? Try one of these recipes:
👩🏻🍳 More Muffin Recipes
- Kodiak Cakes Banana Muffins
- Kodiak Cakes Blueberry Muffins
- Air Fryer Protein Muffins (These are grain-free and gluten-free muffins that are packed with fruits and veggies!)
- Chocolate Banana Protein Muffins
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Gave it 5 stars even tho I haven’t tried it yet…you have opened another world of air-fryer love for me!!! Three questions:
>Are you able to use egg bite mold using only 4 cups
>Does the bake mode (roast) work with these kinds of recipes
>Would VERY RIPE mashed plantains work in place of banana – it would
be a healthier choice
Love all your choices of slathering every kind of recipe known to humankind!!!
Hi Elaine, thank you for visiting, and I’m glad you’re enjoying the variety here! In answer to your questions…
> The egg bite mold may work, but it would impact the cooking time if the compartments are smaller.
> The bake mode works more like a regular oven than an air fryer (at least that is true for the Ninja Foodi). In other words, it will generally take longer to cook things in bake mode vs air fryer if the temperature is the same.
> I love the idea of using ripe plantains! I think you’d have to account for the plantain being larger and less moist than a ripe banana. The results will probably not be as sweet as using the banana either, so the muffins might benefit from some sort of added sweetener.
Hope that helps, happy baking! 🙂
You’re right, Summer, this single-batch recipe really works. Not least of which because it easily may be doubled, tripled, etc., as required. No need to dust of the calculator to try to figure out proportions in reduction. “Now, how much is 3/8ths of 2/3 a cup?”
They look wonderfully moist, though you had me before that, even, with “no stick.”
Thanks for all your experimentation in trying this, that and everything else, before bringing us the best results. You produced your customary lusciousness, bet we both know you had to choke down some unfortunate attempts to bring us here.
Thank you! Yes, scaling up is easy! By the way, did you notice you can scale up by hovering over the number of servings in the recipe? A little slider should pop up and you can adjust the servings, which adjusts the ingredients in turn. New feature 🙂 haha
I love your small batch muffin recipe. I always finding small batch recipe for me but there is always recipe for more. So like that you share this recipe.
Thanks so much, Tuvi! I hope that you enjoy it 🙂