Air fryer recipe · Breakfast
Banana Oat Breakfast Muffins
Soft whole-wheat muffins with walnuts, sweetened with ripe banana and honey and baked to a light rise in the air fryer.
- 22 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 210kcal
- 4.7 gprotein
- 41.4 gcarbs
- 3.9 gfat
- 4.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- whole wheat flour1 cup
- rolled oats1/2 cup
- ripe banana2, mashed
- milk1/2 cup
- honey3 tbsp
- baking powder1 tsp
- chopped walnuts2 tbsp
Method
Mix the wet
Whisk the mashed banana, milk and honey together in a bowl until smooth and well blended. Getting the wet mix even now means the sweetness and moisture spread right through every muffin as they bake.
Fold in the dry
Fold in the flour, oats and baking powder just until combined, with no dry pockets left. Stop as soon as it comes together, as overmixing the batter makes the muffins tough and heavy instead of light.
Portion
Divide the batter among greased silicone muffin cups and top each with a few walnut pieces. Fill them evenly so they bake at the same rate, and the nuts on top toast lightly for a bit of crunch.
Air Fry
Air fry at 160°C for 15 min until a skewer poked into the centre comes out clean. Let them cool a few minutes in the cups before lifting out, as warm muffins are fragile and firm up as they cool.
