The banana and coconut sugar-free cupcakes in an air fryer are soft, fragrant, and light treats, ideal for a healthy breakfast or a delicious snack without guilt. Made with a few genuine ingredients and without refined sugar, they’re perfect for those following a balanced diet or looking for light alternatives to traditional desserts.
The base is very simple: ripe banana, shredded coconut, and erythritol, a natural sweetener that doesn’t affect calories. In just a few minutes, a soft and fragrant batter is obtained, which cooks quickly in an air fryer, avoiding the need to turn on the oven and reducing preparation times. From just one banana, two soft and inviting cupcakes are made, cooked directly in ceramic molds.
We enriched them with two delicious variations: one cupcake with shredded coconut on top to enhance the tropical note and another with a few drops of dark chocolate added before baking, for an extra touch of flavor. This way, with one recipe, you have two different treats, perfect to serve together.
The air fryer ensures even and quick cooking: in 15 minutes you’ll have golden and soft cupcakes, ready to be enjoyed warm or decorated with a light sprinkle of shredded coconut or cocoa powder.
These cupcakes are also a great anti-waste idea: they allow you to use overripe bananas, turning them into a healthy, economical, and truly irresistible treat.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 cupcakes
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for banana and coconut sugar-free cupcakes in air fryer:
- 1 ripe banana (about 100 g of pulp)
- 1 medium egg (at room temperature)
- 2 tbsp all-purpose flour
- 1/4 cup shredded coconut
- 1 tsp erythritol
- 1 tsp baking powder
- as needed dark chocolate chips (at least 70%) (optional)
- as needed shredded coconut
- as needed oil (or melted butter)
- as needed coconut flour
Tools for banana and coconut sugar-free cupcakes in air fryer:
- 1 Air fryer cecotec
- 1 Bowl
- 1 Whisk
- 2 Molds diameter 3 inches by 1.57 inches in height
Steps for preparing and cooking banana and coconut sugar-free cupcakes in air fryer:
Peel the banana, remove the strings and place them in a bowl. With a fork, mash it until you get a cream.
Add the egg and mix well.
Combine the sifted flour, shredded coconut, baking powder, and erythritol or another sweetener of your choice.
Mix until you get a homogeneous mixture.
Lightly grease the ceramic molds or disposable molds with a little oil or melted butter, then dust them with coconut flour, making sure it adheres well and remove the excess.
Divide the batter into the two molds, filling them about 3/4 full.
To one cupcake, we added chocolate chips to make them even more delicious and to the other we just added a sprinkle of shredded coconut (decide which version you prefer).
Preheat the air fryer to 320°F then add the two molds and cook at 320°F for 15 minutes, performing the toothpick test.
Let them cool slightly before serving, directly in the molds or unmolding them and decorate with a sprinkle of shredded coconut.
FAQ (Questions and Answers)
Can I substitute erythritol with sugar?
Yes, you can use 5 g of sugar instead of erythritol. The recipe remains simple, but the light version is lost.
Can I make them without eggs?
Yes, you can replace the egg with 60 g of Greek yogurt.
How long do they keep?
They stay soft for 2–3 days in an airtight container, preferably in the fridge. Before enjoying them, you can lightly heat them in the air fryer for a couple of minutes.
Can they also be baked in a traditional oven?
Certainly: bake them at 338°F for about 18–20 minutes, always doing the toothpick test.
Can I cook the cupcakes in the microwave?
Yes, it’s possible to cook them in the microwave, transforming them into a mug cake. With the indicated doses, you’ll get 1 large mug cake in a large mug of about 300–350 ml, or 2 small mug cakes in mugs of 150–180 ml. Cook at 700–800W for 2–3 minutes, checking the consistency: they should be soft but cooked in the center. Let them rest for 1 minute in the turned-off microwave to complete cooking with the residual heat. The consistency will be more moist compared to air fryer cooking, similar to a classic mug cake.
