If you’re looking to try some baking in your air fryer then these air fried banana cupcakes use every day ingredients. And they are ready in just ten minutes. I love them with some yogurt for a healthy breakfast. But they also make a tasty snack any time of the day.
These are a great alternative to making banana bread. Which tend to be the normal go to recipe if you have a few bananas in the house that need using up. I much prefer to make these air fried mini banana and oat cupcakes as they are so simple. But super delicious and they are already in individual portion size so it’s easy to add one to the kids lunch box or grab one on the go as you rush out the door in the morning.
Essential kit
You will need an air fryer, silicone moulds, a large mixing bowl.
Ingredients
3 very ripe bananas
A squeeze of maple syrup
3 eggs
2 tablespoons of milk
1 teaspoon of baking soda (bicarbonate of soda)
1/2 teaspoon of cinnamon
1 cup of flour
1/3 cup of rolled oats
A good squeeze of honey.
Method
I sliced three ripe bananas and added to a mixing bowl along with A good squeeze of maple syrup, 3 eggs, 2 tablespoons of milk, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, 1 cup of flour, 1/3 cup of rolled oats and a good squeeze of honey.
I mixed it all together and spooned the mixture into silicon cups. Then I put the moulds into my air fryer and baked on 180c for about 10 minutes.
If you are unsure if they’re cooked throughout, pop a sharp knife in the middle and if it comes out clean, they’re cooked.
Remove your air fried banana cupcakes from the drawer and leave to cool then enjoy.
These air fried mini banana cupcakes are incredibly versatile. And you can easily adjust the recipe to suit your preferences. For instance, you could add some chocolate chips or nuts to the mixture if you fancy a bit of extra texture and flavour. If you like a touch of sweetness, you could sprinkle some brown sugar on top before baking to give a lovely caramelised finish. Another great idea is to incorporate some dried fruits like raisins or cranberries. Which can add a delightful chewiness to the cupcakes.
If you’re catering to dietary preferences or restrictions, you can make a few simple swaps. For a dairy-free version, replace the milk with almond milk or any plant-based alternative. For a gluten-free option, you can use gluten-free flour instead of regular flour. The recipe is quite forgiving, so feel free to experiment with different ingredients to suit your needs.
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