Air fryer recipe · Desserts & Bakes
Air-Fryer Banana Walnut Muffins
Moist banana muffins studded with toasty walnuts and a whisper of cinnamon.
- 18 minTotal time
- 165°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 305kcal
- 4.1 gprotein
- 42.7 gcarbs
- 15.5 gfat
- 5.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Ripe bananas2 large
- Whole wheat flour1 cup
- Brown sugar1/3 cup
- Walnuts1/3 cup
- Oil1/4 cup
- Cinnamon1/2 tsp
Method
Mash the bananas
Mash the ripe bananas until mostly smooth with a few small lumps left in for texture. The riper and darker the fruit, the sweeter and deeper the muffins taste, so use bananas well past bright yellow.
Whisk in the wet
Stir the oil and brown sugar into the mashed banana until the sugar starts to dissolve and the mix looks glossy. A well-blended wet base spreads moisture evenly so no dry pockets form in the crumb.
Fold in the dry
Sprinkle in the wheat flour and cinnamon and fold gently just until no dry flour is left. Stop as soon as it comes together, since overmixing turns muffins tough. Toss most of the walnuts through, saving a few.
Portion and garnish
Divide the batter into lined muffin cups and press the saved walnuts onto each top. Fill them only two-thirds full so the batter has room to rise and crown neatly instead of spilling over the sides.
Air-fry the muffins
Set the cups in a preheated basket and air-fry at 165C for 18 min, until a skewer poked into the centre comes out with only a few moist crumbs. Rest them five minutes before lifting out so they firm up.
