Cooked in the air fryer, these easy-peasy banana muffins are super fluffy and moist and make great lunchbox fillers.
- 2 ripe bananas
- 150g (1 cup) self-raising flour
- 60g (1/3 cup, lightly packed) brown sugar
- 1 egg
- 60ml (1/4 cup) olive oil
- 60ml (1/4 cup) buttermilk
- Maple syrup, to brush, plus extra (optional), to serve
- Use a fork to mash the bananas in a small bowl. Set aside until required.
- Use a balloon whisk to whisk the flour and sugar in a medium bowl. Make a well in the center. Add the egg, oil, and buttermilk. Use the whisk to break up the egg. Use a wooden spoon to stir until the mixture is combined. Stir through the banana.
- Preheat an air fryer to 180C. Divide half of the mixture among 9 patty cases. Remove the rack from the air fryer and carefully transfer the cases to the rack. Return the rack to the fryer. Cook for 8-10 minutes or until muffins are cooked through. Transfer to a wire rack. Repeat with the remaining mixture to make 18 muffins.
- Brush the tops of the muffins with maple syrup while still warm. Serve with extra maple syrup, if you like.
You’ll need 18 paper patty cases for this recipe. Store the muffins in an airtight container for up to 3 days.