Big Batch Peanut Butter Banana Muffins
Soft, hearty peanut butter banana muffins baked in a big batch are perfect for feeding a crowd or stocking the freezer. They’re naturally sweet from previously frozen bananas, have a nutty peanut butter flavor, and made to keep busy mornings simple and filling with a bit of extra protein.
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.