My kitchen always smells amazing when I’m baking Banana Oatmeal Muffins, and honestly, the thought of making 12 dozen at once used to sound like a monumental task. But over the years, I’ve refined my process, turning what seems like an intimidating number into a surprisingly manageable baking project. This recipe isn’t just about quantity; it’s about making sure your freezer is stocked with wholesome, grab-and-go breakfasts or snacks, perfect for busy mornings or unexpected guests.
Why You’ll Love This Dish
There’s something incredibly satisfying about having a stash of homemade goodness ready to go, and these Banana Oatmeal Muffins are the epitome of that convenience. They’re not just quick to grab; they’re packed with whole grains from the oats and natural sweetness from ripe bananas, making them a healthier indulgence. Plus, baking a large batch means you get to enjoy that incredible fresh-baked aroma for longer, and you save time in the long run by not having to bake every few days. This particular recipe scales beautifully, ensuring every single one of your muffins is moist, flavorful, and perfectly risen – no small feat when you’re aiming for a dozen dozen! It’s perfect for meal prepping for the week, feeding a large family, or even donating to school events or local shelters.
> “I used to shy away from baking big batches, but this Banana Oatmeal Muffin recipe changed my mind completely. It’s surprisingly easy to scale up, and the muffins freeze beautifully. My family loves having them on hand for quick breakfasts!” – A Satisfied Home Baker
How This Recipe Comes Together
Creating 12 dozen Banana Oatmeal Muffins might sound like a bakery-level operation, but the process is quite straightforward when broken down. You’ll start by preparing your dry ingredients in one large bowl and your wet ingredients (including those beautifully ripe mashed bananas) in another. The key to muffin perfection, even in large quantities, is to gently combine these mixtures until just moistened – overmixing is the enemy of a tender crumb. Then, it’s a matter of scooping the batter into prepared muffin tins. Given the sheer volume, you’ll likely be doing this in batches, baking several trays at a time, ensuring even cooking across the board. Cooling them properly is also crucial to maintain their structure and moistness, especially when planning for long-term storage.
What You’ll Need
Gather These Items
For 144 muffins (12 dozen), you’ll need to multiply a standard recipe. Here’s a scaled-up ingredient list:
- Ripe Bananas: Approximately 36 large, very ripe bananas (about 12 cups mashed) – the riper, the sweeter!
- All-Purpose Flour: 18 cups (about 4.5 lbs)
- Rolled Oats: 9 cups (old-fashioned oats work best for texture)
- Granulated Sugar: 9 cups (adjust to your sweetness preference based on banana ripeness)
- Brown Sugar: 9 cups, packed (adds moisture and a slightly caramel note)
- Eggs: 18 large, at room temperature
- Unsalted Butter: 9 sticks (4.5 lbs), melted and cooled
- Milk: 9 cups (any kind, whole milk makes them richer)
- Baking Soda: 9 tablespoons
- Baking Powder: 9 tablespoons
- Salt: 4.5 teaspoons
- Vanilla Extract: 9 tablespoons
- Optional Mix-ins: 9 cups chocolate chips, nuts, or dried fruit (divided into the batter as desired)
- Muffin Liners: Approximately 144
- Non-stick cooking spray: For muffin tins if not using liners.
Directions to Follow
Here’s how to tackle this massive muffin batch. Remember to work in manageable sections, especially when mixing!
- Prep Your Workspace: Preheat your oven to 375°F (190°C). Line approximately 12-15 standard 12-cup muffin tins with paper liners, or grease them well. If you don’t have this many tins, you’ll be baking in batches.
- Combine Dry Ingredients: In a very large bowl (or two large bowls if needed for volume), whisk together the flour, rolled oats, granulated sugar, brown sugar, baking soda, baking powder, and salt. Make sure there are no clumps of brown sugar.
- Prepare Wet Ingredients: In another large bowl, mash the ripe bananas until mostly smooth (a few lumps are fine!). Add the whisked eggs, melted and cooled butter, milk, and vanilla extract. Whisk until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a large spoon or spatula until just combined. A few streaks of flour are okay; overmixing will lead to tough muffins. If using optional mix-ins, fold them in now.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. A large ice cream scoop works perfectly for this and keeps things consistent.
- Bake in Batches: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on your oven and how many trays you place in at once. Rotate trays halfway through baking for even browning.
- Cool: Once baked, remove the muffin tins from the oven and let them cool on a wire rack for 5 minutes before carefully transferring the muffins directly to the wire rack to cool completely. This prevents them from becoming soggy.
- Repeat: Continue steps 5-7 until all the batter is used and all muffins are baked and cooled.
Best Ways to Enjoy It
These Banana Oatmeal Muffins are incredibly versatile. They’re perfect on their own for a quick breakfast or snack. For a bit more indulgence, you could lightly toast them and spread with a pat of butter, a dollop of cream cheese, or even a drizzle of maple syrup. They pair wonderfully with a hot cup of coffee or tea, or a cold glass of milk. You can also serve them alongside a fruit salad or a yogurt parfait for a more substantial meal.
How to Store & Freeze
Storing 12 dozen muffins requires a bit of planning!
- Room Temperature: If you plan to eat some within 1-2 days, store them in an airtight container at room temperature.
- Refrigerator: For slightly longer storage (up to 5 days), keep them in an airtight container in the refrigerator.
- Freezing (Highly Recommended for this Quantity!): This is where baking a large batch truly shines. Once the muffins are completely cool, arrange them in a single layer on a baking sheet and flash freeze for about 1-2 hours until solid. Then, transfer the frozen muffins to freezer-safe bags or containers. This prevents them from sticking together. They will stay fresh in the freezer for up to 3 months.
- Reheating: To reheat from frozen, simply pop them in the microwave for 30-60 seconds, or in a preheated oven (300°F/150°C) for about 10-15 minutes, until warmed through.
Helpful Cooking Tips
- Ripe Bananas are Key: Don’t skimp on the ripeness! The riper your bananas are (think brown spots and almost black peels), the sweeter and more flavorful your muffins will be, and the easier they are to mash.
- Mise en Place: With such a large quantity of ingredients, having everything measured out and ready before you start mixing will save you immense time and stress.
- Don’t Overmix: This is the golden rule for muffins. Overmixing develops the gluten in the flour, leading to tough, chewy muffins instead of light, tender ones. Mix until the dry ingredients are just incorporated.
- Consistent Scoop: Using a large ice cream scoop ensures uniform muffin sizes, which leads to even baking and a professional look.
- Don’t Overfill: Filling muffin cups about two-thirds full is ideal. This allows them to rise beautifully without spilling over.
- Cool Completely Before Storing/Freezing: Warm muffins will create condensation when stored, making them soggy. Ensure they are fully cooled before sealing them away.
Creative Twists
While delicious as is, these Banana Oatmeal Muffins are also a fantastic canvas for various flavor additions:
- Chocolate Chip Banana Oatmeal: Fold in 9 cups of your favorite chocolate chips (dark, milk, or white chocolate) for a classic combination.
- Nutty Banana Oatmeal: Add 9 cups of chopped walnuts or pecans for extra crunch and healthy fats. Toasting the nuts beforehand enhances their flavor.
- Spiced Banana Oatmeal: Incorporate 4.5 teaspoons of ground cinnamon, a teaspoon of nutmeg, and a pinch of ground cloves into the dry ingredients for a warmer, spiced flavor profile.
- Dried Fruit Medley: Mix in 9 cups of dried cranberries, raisins, or chopped dried apricots for added chewiness and tartness.
- Coconut Craze: Stir in 9 cups of shredded unsweetened coconut for a tropical twist.
- Protein Boost: Add a scoop of unflavored or vanilla protein powder to the dry ingredients for an extra protein kick, though you might need to add a touch more milk to maintain moisture.
Common Questions
Q1: Can I use instant oats instead of rolled oats?
A1: While you technically can use instant oats, they will result in a much softer, less textured muffin. Rolled oats (old-fashioned) provide a chewier texture and more substance, which is generally preferred in banana oatmeal muffins. If you only have instant, reduce the amount slightly as they absorb more liquid, or be prepared for a different texture.
Q2: My muffins didn’t rise properly. What went wrong?
A2: Several factors can cause muffins to not rise. The most common culprits are old or expired leavening agents (baking soda and baking powder), or overmixing the batter. Ensure your leavening is fresh and mix the ingredients just until combined. Also, ensure your oven temperature is accurate – an oven that’s too cool might not activate the leavening as effectively.
Q3: Can I make this recipe dairy-free or gluten-free?
A3: Yes! To make them dairy-free, substitute the milk with a non-dairy milk alternative (almond, soy, or oat milk work well) and use a dairy-free butter substitute. For gluten-free, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum and ensure your rolled oats are certified gluten-free (as oats can be cross-contaminated during processing). You may find the texture slightly different with gluten-free flour, but they should still be delicious.
Double-Delight Banana Oatmeal Muffins
Equipment
- Muffin tin
- Mixing bowls
- Whisk or spatula
Ingredients
Main Ingredients
- 3 large ripe bananas, mashed
- 1 cup old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, lightly beaten
- ½ cup milk (dairy or non-dairy)
- ½ cup vegetable oil or melted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional Mix-ins
- ½ cup chocolate chips, chopped nuts, or dried fruit Choose your favorite mix-in
Instructions
Method 1: The Quick-Mix Wonder
- Preheat oven to 400°F (200°C) and line a 12-cup muffin tin.
- In a large bowl, whisk together mashed bananas, eggs, milk, oil, granulated sugar, brown sugar, and vanilla extract.
- In a separate bowl, whisk together flour, oats, baking soda, baking powder, and salt.
- Pour dry ingredients into wet, mixing gently until just combined; fold in any optional mix-ins.
- Divide batter among muffin cups and bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool muffins in the tin for a few minutes before transferring to a wire rack.
Method 2: The Bakery-Style Beauty
- Preheat oven to 425°F (220°C) and line a 12-cup muffin tin.
- Combine oats with milk in a small bowl and let sit for 5-10 minutes to soften.
- In a large bowl, whisk together mashed bananas, eggs, oil, granulated sugar, brown sugar, and vanilla extract; stir in the oat-milk mixture.
- In a separate large bowl, whisk together flour, baking soda, baking powder, and salt.
- Add wet ingredients to dry, mixing very gently until barely moistened; fold in any optional mix-ins.
- Let the batter rest for 10-15 minutes at room temperature for a tender crumb and taller dome.
- Divide batter evenly among the 12 muffin cups, filling almost to the top.
- Bake at 425°F (220°C) for 5 minutes for an initial high heat.
- Reduce oven temperature to 375°F (190°C) and continue baking for 13-17 minutes, or until golden brown.
- Cool muffins in the tin for a few minutes before transferring to a wire rack.