Air Fryer Banana Chocolate Chip Muffins
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Air Fryer Banana Chocolate Chip Muffins give me that warm, fresh-baked feeling on busy mornings when I don’t have time to mess with the oven. Greek yogurt keeps them soft and tender with just enough sweetness from ripe bananas and melty chocolate chips. The oats sprinkled on top add a nice crunch. They’re gone before they cool down.
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I make these for weekend meal prep, school lunchboxes throughout the week, and holiday mornings like Christmas when the oven’s already tied up. They’re kid-friendly, budget-friendly, and travel well for road trips or breakfast on the go. They stay fresh at room temperature for 3 to 4 days, in the fridge for 5 to 7 days, or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Banana Chocolate Chip Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through making these air fryer banana muffins from scratch with simple, easy-to-follow instructions.
Mash the Bananas
Grab your ripe bananas, or overripe bananas for extra sweetness, and mash them with the back of a fork until they’re mostly smooth with just a few small chunks, which adds moisture and creates sweeter muffins with great texture.
I like using this steel potato masher because it breaks down ripe bananas quickly while leaving just enough texture for moist, bakery-style muffins, and it feels sturdier than a fork.
Combine the Dry Ingredients
Use a fine strainer to sift together your flour, baking powder, baking soda, and salt. This step keeps your muffins light and fluffy by breaking up any clumps.
This fine mesh strainer makes quick work of sifting dry ingredients, breaking up lumps so your muffins bake up light and fluffy every time.
Mix the Wet Ingredients
In a large mixing bowl, combine your butter, oil, and brown and white sugar with an electric mixer until the mixture looks creamy and smooth. Add your eggs one at a time so they emulsify properly into the batter, then mix in the Greek yogurt, vanilla extract, and the banana mixture for added moisture.
A hand mixer like this one makes quick work of creaming butter and sugar, giving me a smooth, fluffy batter without the arm workout.
Combine Everything
Add your sifted flour mixture to the wet ingredients and gently fold everything together with a spatula. Don’t overmix here because you want tender muffins, not tough ones. Fold in the chocolate chips until they’re evenly distributed throughout the batter.
Prepare for Air Frying
Transfer the batter into cupcake molds, using aluminum molds if your air fryer can accommodate them. Otherwise, use sturdy paper cases or cupcake liners, doubling them up for extra support.
I use these silicone muffin cases when I want perfectly shaped muffins that release cleanly every time without sticking or extra liners.
Sprinkle the tops with extra chocolate chips, or swap in white chocolate chips for extra sweetness, chopped dark chocolate for a deeper cocoa flavor, walnuts for added flavour and crunchy contrast, or chopped chocolate bars for larger, melty pockets, along with rolled oats for a bakery-style finish.
Air Fry
Set your air fryer to 180°C (350°F) and bake for 8 minutes, cooking the muffins in two batches if needed depending on the size of your air fryer.
They’re done when the tops are golden and a toothpick or skewer inserted in the middle of the muffin comes out clean. Let them cool in the molds for a few minutes before serving. Enjoy!
Ingredients
- 2 ripe bananas
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup unsalted butter
- ½ cup sugar
- ½ cup light brown sugar tightly packed
- 2 large eggs room temperature
- ¼ cup Greek yogurt
- ½ tablespoon vanilla extract
- ¾ cup chocolate chips
- 2 tablespoons chocolate chips for toppings
- 1 tablespoon rolled oats for toppings
Instructions
- Mash the bananas with the back of a fork.2 ripe bananas
- Use a fine strainer to mix and sieve the flour, baking powder, baking soda and salt.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a bowl, mix butter, oil, and sugars with an electric mixer until creamy and smooth. Add the eggs, Greek yogurt and vanilla extract. Add the flour mixture and combine with a wooden spatula. Add the chocolate chips and mix.¼ cup vegetable oil, ¼ cup unsalted butter, ½ cup sugar, ½ cup light brown sugar tightly packed, 2 large eggs, ¼ cup Greek yogurt, ½ tablespoon vanilla extract, ¾ cup chocolate chips
- Transfer the mixture to cupcake molds (better if you can fit an aluminum mold in your air fryer, if not, use cupcake liners that are tougher in composition, and you can also use two per cupcake). Top with a bit more chocolate chips and oats.2 tablespoons chocolate chips, 1 tablespoon rolled oats
- Bake in the air fryer at 180ºC (350°F) for 8 minutes.
- Serve and enjoy!
Notes
- Use very ripe bananas: The more brown spots on your bananas, the sweeter and more flavorful your muffins will be. I wait until mine are heavily speckled before using them.
- Don’t overmix the batter: Once you add the flour mixture, fold gently with a wooden spatula just until combined. Overmixing develops gluten and makes muffins tough instead of tender.
- Double up cupcake liners if needed: If your liners are thin, use two per muffin so they hold their shape in the air fryer. The batter is thick enough to support itself, but doubled liners give extra insurance.
- Check for doneness at 7 minutes: Every air fryer runs a bit differently, so start checking at 7 minutes. The tops should be golden and spring back when lightly pressed.
- Let them cool before removing: Give your muffins 3-5 minutes to set up in the molds after baking. They’ll be easier to remove and won’t fall apart.
- Flash freeze for storage: Freeze muffins on a baking sheet for 1 hour before transferring to a freezer bag so they don’t stick together and you can grab just one or two at a time.
Nutrition
How to Store Leftovers
Keep the muffins in an airtight container at room temperature for up to 3-4 days. They’ll stay moist and tender, especially with the Greek yogurt in the batter. I store mine in these plastic food storage containers; they keep my muffins fresh, moist, and tender for days without drying out.
For longer storage, you can refrigerate them for up to 5-7 days, though they may dry out slightly. Wrap each muffin individually in this BPA-free plastic wrap and place them in a freezer-safe bag or container for the freezer, where they’ll keep for up to 2-3 months.
When you’re ready to eat a frozen muffin, let it thaw at room temperature for about an hour, or pop it in the microwave for 20-30 seconds. You can also reheat them in your air fryer at 160°C (320°F) for 2-3 minutes to get that fresh-baked warmth back.
What to Serve With Air Fryer Banana Chocolate Chip Muffins
These muffins are perfect alongside your morning coffee or a cold glass of milk. I love serving them with scrambled eggs and fresh fruit for a complete breakfast or alongside Greek yogurt with a drizzle of honey for brunch. The chocolate and banana combo pairs beautifully with nut butter too.
They can be enjoyed as an afternoon snack with a hot cup of tea or as a quick grab-and-go breakfast. Kids love them in lunchboxes with some string cheese and apple slices. The sweetness makes them feel like a treat, but the banana and oats give them enough substance to keep everyone full.
More Easy Recipes for You to Try at Home
If you love these muffins, you’ll want to try my other easy air fryer breakfast recipes.
