Soft, lightly cocoa-spiced and studded with melting chocolate chips, these banana chocolate chip muffins bake beautifully in the BRUNO Compact Glass Air Fryer. The Sweets setting brings them up evenly with a tender crumb, so a cosy batch is ready without switching on the oven.
Ingredients
- 1 large banana (130g)
- 40g caster sugar
- 1 egg, at room temperature
- 50g rice bran oil (or vegetable oil)
- 60g plain flour
- 5g cocoa powder
- 4g baking powder
- 20g chocolate chips
- Chocolate chips, for topping
Method
- Bring the egg to room temperature, crack into a bowl and beat. Sift together the plain flour, cocoa powder and baking powder.
- Set aside 100g of the banana for mashing; slice the rest into 8–12 rounds for topping.
- Preheat the glass air fryer at 155°C for 5 minutes.
- Mash the 100g banana to a paste, then mix in the sugar, egg and rice oil one at a time, beating well after each addition.
- Switch to a spatula and fold in the sifted dry ingredients, then fold through the chocolate chips.
- Divide the batter evenly between muffin cups, top with the banana slices and a few extra chocolate chips, and arrange in the air fryer basket. Set it in the unit.
- Select the Sweets menu (155°C / 25 minutes) and press start.
- When the cycle finishes, pull out the glass basket, remove the muffins and leave to cool.
Tip: Whisk everything except the flour really well, then fold gently once the dry ingredients go in — this helps the muffins rise. Rice oil can be swapped for any neutral vegetable oil, and bananas with brown sugar spots are the sweetest and softest for baking.
Recipe by BRUNO Official.