That moment when the kitchen smells like warm banana bread… but you didn’t plan anything.
Just mashed bananas, a quick mix, into the Crispi—and suddenly it feels like you meant to bake today.
They come out soft in the middle, slightly golden on top, and honestly a little dangerous to leave unattended.
Quick Info
Difficulty: Easy
Time: ~20 minutes
Servings: 6 small muffins
Ingredients
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Instructions
- Mash the bananas in a bowl until mostly smooth. A few small chunks are fine—actually better. Add the egg, sugar, melted butter, and vanilla, then mix until everything comes together. It doesn’t have to be perfect, just no big streaks.
- Sprinkle in the flour, baking powder, baking soda, and salt. Gently mix it in—don’t overdo it here or the muffins get dense. This is one of those “stop when it looks combined” moments.
- Fold in chocolate chips or nuts if you’re using them. Or don’t. Works either way.
- Spoon the batter into small silicone molds or muffin liners that fit inside your Ninja Crispi glass container. Fill them about ¾ full—they rise more than you think.
- Place them into the Ninja Crispi and cook at around 165°C (330°F) for 10–14 minutes. You’ll see the tops set and slightly golden—that’s your sign. If you’re unsure, poke one with a toothpick.
- Let them cool for a few minutes before removing. Or don’t wait and just burn your fingers slightly. That also happens.
Tip
Bananas matter more than anything here.
If they’re not very ripe, the muffins will be… fine.
If they’re super ripe (almost too soft), that’s when they actually taste like something.
FAQ
Can I make these healthier?
Swap sugar for honey or maple syrup and use whole wheat flour. Texture changes a bit, but still good.
Do they work in other air fryers?
Yes—just keep the temp similar and check a bit earlier.
Why Ninja Crispi for this?
Because small batches cook fast and evenly, and you can literally bake, store, and reheat in the same container.
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