We got 80+ pounds of bananas from the local John Henry store, so you know that calls for making massive freezer peanut butter banana muffins! These are a great way to sneak in a little extra protein and a perfect breakfast on-the-go option. This recipe makes 5 1/2 dozen muffins and is easy to whip together once and eat for a month.
Mega Muffins Volume Two
Muffins are an easy way to do some mega-momma cooking. You could make every recipe in this pack and have your freezer stocked with muffins for months. I like that: muffins for months!
Banana Math
You know we love the mega massive math that comes with 80 plus pounds of bananas. If you’re doing your own banana math, it’s 1 banana equals 1/2 cup of mashed bananas. So no matter what recipe you’re ultimately using, you can use that basic banana math to scale up or down for mega massive or more sensible portions.
How to Freeze Muffins
Click this video
Make them with me!
In this homemade freezer meals video, we’re mega big cooking our way through over 80 pounds of organic bananas that I snagged marked down for only $10, and I leaned all the way in. We made 30 dozen muffins in multiple banana-based varieties, including banana chocolate chip, double chocolate banana, pumpkin banana muffins, plus lots of mini muffins and mini loaves along the way.
Ingredients for 4 dozen peanut butter banana muffins
Exact measurements can be found in the printable recipe card below.
Recipe Variations
- Add chocolate chips, nuts, or other fun mix-ins.
- Make these gluten-free with your favorite 1:1 gluten-free baking flour.
- Bake as small bread loaves for more of a mini peanut butter banana bread.
Bake in the Roaster Oven!
You all know I’ve been having issues with my big oven lately. I decided to give the roaster oven a go with cooking up a dozen of these peanut butter banana muffins. It worked out pretty good in my silicone muffin pan. I did check on them frequently, but I think all in all we ended up baking at 350F for about 15-20 minutes.
Tips for how to make a big batch of muffins
Mash your bananas. I had bought a bunch of bananas (over 80lbs) recently from the local John Henry store. My kids helped me peel, bag, and freeze them until we were ready to tackle all the banana projects today. That means the bananas did get a chance to ripen and ‘over ripen’ which is perfect for banana bread products. But if you don’t have ‘over ripe’ bananas, you can use fresh bananas and ripen them yourself with the microwave.
I then used one of my mega massive 30-quart bowls and my hand mixer to mash the bananas with ease. That means we had to convert 1 banana to 1/2 of a cup of bananas and do a bit of banana math for our recipe, but it all worked out.
To ripen bananas in the microwave:
- Leave the banana in the peel and poke it a few times with a fork or knife.
- Microwave on high for 30 seconds, then check.
- Keep microwaving in 15–30 second bursts until the peel turns dark and the banana feels soft.
- Let it cool for a minute, then mash.
These will be perfect for banana muffins, quick breads, or pancakes.
18-22 quart
Roaster Ovens
It’s no secret I use my roaster ovens for all the things. We have made big stews, homemade pasta sauce, and now even baked muffins in them! I have four of them at this point. They have become a worthy investment for my large family.
My favorite mega momma tools
I get asked often by new moms where to start with these mega momma dishes. As I say often in my videos, look for the easiest entry point. To me, muffins are a great entry point as well as a 30-quart mixing bowl. These stainless steel bowls have been with me for years and seen many a dozen muffins. I didn’t always have Hope the Hobart mixer to help me in the kitchen. And when I have a recipe that doesn’t require yeast, like most muffins and quick breads, I can just bust out my 30-quart to get a bunch done at once. It may be a big dish but it ends up making less dishes to clean in the long run. And less dishes are my favorite.
What else do we use bananas for?
- Eat it now: fresh bananas on the counter for quick, easy snacks.
- Smoothie Stash: my bigger kids are always whipping up morning smoothies to their liking.
- Freezer Meals: stocking the freezer with muffins, pancakes, heath bread pudding, and oatmeal breakfast cookies.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Big Batch Peanut Butter Banana Muffins
Equipment
- 30-quart mixing bowl
- hand mixer
- measuring cups
- silicone muffin molds
- 20-quart roaster oven optional
Ingredients
- 8 cups all-purpose flour
- 2 cups packed brown sugar
- 1/4 cup baking powder
- 1 tsp salt
- 2 cups creamy peanut butter
- 8 eggs
- 3 cups milk
- 1/2 cup choice of oil vegetable, olive oil, coconut oil, even tallow
- 8 ripe bananas mashed
Instructions
- Preheat the oven to 375°. Prepare four muffin pans with cupcake liners spritzed with nonstick cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: peanut butter, eggs, milk, oil, and bananas.
- Stir the wet ingredients into the dry ingredients until combined.
- Divide the batter into the 48 muffin cups, filling each about 3⁄4 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the middle of the muffins returns clean.
- Cool the muffin tins on a wire rack for 10 minutes before removing the muffins to cool completely.
Video
