Celebrating a Great Cause - The Australian Cancer Council Biggest Morning Tea

Banana muffins hold a special place in many hearts. Growing up, they were a weekend staple many households. The warm, comforting aroma of freshly baked banana muffins wafting through the kitchen would always bring a smile to everyone's face. Today, this treasured recipe is shared—a perfect blend of simplicity, nostalgia, and irresistible taste. So let’s get baking and celebrate Australia’s Biggest Morning Tea with Whirlpool and support a great cause! You can dentate to the Australian Cancer Council by clicking here

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• ¾ cup white sugar
• 1 egg, beaten
• ⅓ cup butter, melted

Instructions

Step 1: Preheat your Whirlpool oven to 190°C (375°F) .

Before starting on the batter, preheat your Whirlpool oven to ensure it's at the right temperature when you're ready to bake.

Step 2: Prepare the muffin tin.

Grease a standard-sized muffin tin or line it with paper

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas.)
• 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
• 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk*
• Optional: 1 cup chopped walnuts, pecans, or chocolate chips or 1/2 cup peanut butter.

Method

Step 1: Preheat and Prep

Preheat your Whirlpool oven to 220°C. Spray a 12-count muffin pan with non-stick spray or line it with cupcake liners.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl or the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk until well combined.

Step 4: Integrate Dry Ingredients

Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. The batter will be thick.

Step 5: Fill and Bake

Spoon the batter into the muffin liners, filling them all the way to the top. Bake for 5 minutes at 220°C, then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Bake for an additional 16–18 minutes or until a toothpick inserted in the canter comes out clean. The total baking time is about 21–23 minutes.

Step 6: Cool and Enjoy

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Tips and Tricks

Make Ahead Instructions

For longer storage, freeze muffins for up to 3 months. Thaw overnight in the your Whirlpool refrigerator, then bring to room temperature or warm up in a Whirlpool microwave if desired.

Why the Initial High Temperature?

The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.

Ingredient Substitutions

Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another tablespoon (15ml) of milk.

Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas, drain off any excess liquid, mash, then use as instructed in the recipe.

Milk: Use your favourite variety of dairy or non-dairy milk.