Or so she says...

Family Fun, Favorites, Food, and Faith

  • Home
  • Categories
    • Gift Ideas
    • Family
    • Recipes
    • Education
    • Faith & Inspiration
    • Holidays
    • Vacation
    • Crafts
    • Health
    • Home & Garden
  • About
    • OSSS Team
    • Media & Partners

April 7, 2011 by Mariel

Making Banana Muffins In Bulk ~ Perfect for Freezing! (she: Wendy)

This post may contain affiliate links. For more information, see the disclosure policy.
262shares
  • Facebook
  • Twitter
  • Email

My name is Wendy. I love to bake my stress away. I write over at Lessons Line upon Line.

When I was in graduate school, I managed my stress by baking. One of my specialties was banana bread. I never ate what I made though. I always gave it away. It seemed contradictory to me to eat my stress and hold onto it. I would bake mini loaves of banana bread and instead of coating the loaf pan with flour I would use cinnamon-sugar to caramelize the outside of the bread.
In my recipe book I have the measurements figured for a single, double, and triple. I make banana muffins for a day that we need a quick breakfast and can grab a bag out of the freezer and go. When I make a batch it is usually with 6-8 cups of bananas so that there can be a lot in the freezer. I use canning lid rings to be my muffin tins and can fit 23 muffins on a sheet cake pan.
Banana Bread
Source: Shaulan Morgan
Print

Banana Muffins

Ingredients

  • 2/3 butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup mashed bananas
  • 1/4 cup thick sour milk add 2 tsp vinegar cup and let stand
  • 1 tsp vanilla I also had 1 tsp almond flavoring
  • 1 tsp baking soda
  • 3 cups flour
  • 1 chocolate chips and/or nutsBulk Recipe:2 cups butter
  • 4 1/2 cups sugar
  • 6 eggs
  • 3 cup mashed bananas
  • 3/4 cup buttermilk
  • 3 tsp vanilla
  • 3 tsp baking soda
  • 9 cups flour
  • 3 chocolate chips and/or nuts

Instructions

  1. Preheat oven to 350.
  2. Grease pans with cinnamon/sugar mixture.
  3. Cream margarine and sugar. Add eggs, milk, and vanilla. Mix well.
  4. Slowly add flour and baking soda.
  5. Add banana and nuts/chocolate and mix well.
  6. Divide batter evenly between loaf pans.
  7. Bake for 35-40 minutes. For muffins it is about 25 minutes.
  8. NOTES: I've also added the blueberries instead of nuts and chocolate. As with any bread watch it until it is done. Every where is different because of elevation and humidity.
We then bag the muffins 16 to a bag in gallon freezer bags when cooled. We suck the air out so that ice crystals don’t form on the muffins and freezer burn. It is a great treat when you have to grab something quick and need to go or something to share with someone.
~ Wendy

More great muffin recipes from OSSS:

Summer Muffins

 Raspberry White Chocolate Muffins

Skinny Pomegranate Pear Muffins

262shares
  • Facebook
  • Twitter
  • Email
❮❮ Previous Post
Next Post ❯ ❯

Comments

  1. Mariel says

    April 7, 2011 at 2:01 pm

    I love the idea of making them in bulk! It would come in soooo handy for those days you just need to grab something quick. Love it!

    Thanks!

    Reply
  2. Emily says

    April 7, 2011 at 4:32 pm

    Thanks for sharing these! I’m excited to try this recipe; I’ve never found a banana bread/muffin recipe that I actually like. I’ve been thinking about freezing muffins but haven’t baked any yet. What do you use to suck the air out of your bags? emmillee(At)gmail(dot)com

    Reply
  3. Wendy says

    April 7, 2011 at 5:40 pm

    Great question!

    We seal up the bag leaving a 2 cm gap and then my Sweetheart acts as a vacuum and sucks the air out. Then we close it.

    There are also vacuum sealers out in the world that you can purchase and control how much air gets sucked out so that muffins don’t get flattened to dough balls. I don’t own one that’s why I have my Sweetheart.

    Reply
  4. Melissa says

    April 7, 2011 at 5:41 pm

    Awesome — I would never have thought of using jar rings as muffin cup holders. Great idea! Thanks for sharing!

    Reply
  5. Farmer's City Wife says

    April 7, 2011 at 6:00 pm

    Using jar rings — ingenious!

    Reply
  6. Jocelyn Christensen says

    April 7, 2011 at 8:15 pm

    Ooh, what a great idea with the rings!!! I’ve never seen that before! You have the best ideas, Wendy!

    Reply
  7. Doran & Jody says

    April 7, 2011 at 8:39 pm

    What a great idea!

    Reply
  8. Natalie says

    April 7, 2011 at 11:37 pm

    Oh I love making things in bulk to save time and energy – that lid idea is so awesome! These look delicious.

    Reply
  9. Charlene says

    April 9, 2011 at 12:33 am

    LOVE, LOVE, LOVE the lid idea!!! I’ve never had enough muffin tins on hand to bake everything at once. Now I won’t have to do them in shifts!!! 🙂

    Reply
  10. This Place is a Disaster! says

    April 9, 2011 at 6:31 pm

    I have always wondered how to get more cupcakes/muffins baked in each batch. Brilliant tip on the canning rings!!

    Reply
  11. Jen says

    April 10, 2011 at 4:18 am

    Yay! I’ve learned something new. I love the bulk idea. Thx!

    Reply
  12. Karen says

    September 17, 2013 at 11:34 am

    Have you ever had an issue with them spilling or ending up wonky shapes? The muffin tins support the shape the entire height of the muffin, the canning lids only hold in the bottom third or so. I can just envision a “nailed it!” moment with a messy blob of blueberry muffins across my cookie sheet. Maybe I’ll get brave and give it a shot. 🙂

    Reply
  13. nancy says

    December 1, 2013 at 2:15 pm

    if worried about height of ring not being tall enough to support paper liner use two rings stacked. I can and have like a bazillion rings hanging around. Love the idea of using the rings wish I had known about this nifty time saver when I was baking 180 to 200 cupcakes for church bake sales.

    Reply
  14. Renee says

    January 3, 2014 at 6:16 pm

    I just found your site through a link to a link to a link and whalaa here you are. I have a daughter who cooks out of stress also, shes going to culinary school next year! I love this little tip I am definitely showing this post to my daughter, thank you!

    Reply
    • Mariel says

      January 3, 2014 at 6:56 pm

      Ha! Well, glad you found something useful!

      Reply
  15. keisha says

    April 20, 2014 at 12:45 pm

    do you know how i could modify this recipe to use sourdough starter?

    Reply
    • Mariel says

      April 21, 2014 at 8:32 am

      I don’t. Sorry!

      Reply
  16. Alisha says

    April 21, 2014 at 12:36 pm

    You are a genius. I love making banana muffins and never though to use canning lids.

    Reply
  17. Lisa says

    May 22, 2014 at 1:40 am

    Hi, just a couple of questions around the recipe. The butter at the top and the chocolate chips at the bottom don’t have a measurement unit. I presume both are cups? Also the milk is it 2 tsp vinegar to sour the 1/4 C milk? Thanks heaps for your help.

    Reply
    • Mariel says

      May 22, 2014 at 9:46 pm

      I feel bad, Lisa, but this post was written so long ago, the author doesn’t check in any more. You may be able to contact her through her blog, if she still maintains it. Good luck!

      Reply
  18. Kristin says

    January 9, 2015 at 8:27 am

    Hi what a great idea we are always looking for quick breakfast ideas on school mornings.. Was wondering if you knew the best way to heat them up after being in the freezer? Microwave, oven, how long? Thanks

    Reply
    • Mariel says

      January 9, 2015 at 10:51 am

      Hi Kristin, this is actually an older post, so the author can only be reached through her blog, linked in the post. However, I’ve frozen muffins before, and I think it’s best to just let them thaw on the counter for a couple hours. Maybe pull them out the night before?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Our Weekly Newsletter

Join over 180,000 others who keep tabs on 'Or so she says...' family ideas & favorite things!

Mariel (mahr-eeee-elle) is a mother of 7 kiddos, finish carpenter's wife, and FAMILY enthusiast. Created in 2009, 'Or so she says...' is all about ideas for the family. We like to say we have the MOTHER lode of ideas! Enjoy!! (Oh, and we would love to have you join us on social media, as well... @orsoshesays) See ya around!

Let’s Socialize

  • Facebook
  • Instagram
  • Pinterest

Categories

Topics

My Beliefs

Free Book of Mormon Offer

10 Reasons I Love Being a Latter-day Saint

The Church of Jesus Christ of Latter-day Saints

Affiliate Disclosure

‘Or so she says…’ is a participant in a variety of affiliate programs, including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read more in the Disclosure, including info on Adthrive, the publishing network for this blog.

10 Most Popular Posts

  • 16 Teenage Birthday Party Ideas
  • 26 Camping Hacks You Need to Know
  • Best Products for Thinning Hair
  • Swiss cheese Chicken Easy Dinner
  • Would You Rather ~ Scripture Edition Game
  • Cute Bun Hairstyles for Girls
  • Over 100 Family Movie Ideas
  • The Ultimate Collection of Scriptures on Faith
  • Foods to Freeze Dry ~ Ultimate List
  • 30 Books to Read Out Loud to Older Kids

 

January’s Top 10 Posts

  • Trusting in God’s Hands ~ Lesson
  • January Primary Talks 2021
  • Swiss Cheese Chicken Bake
  • How to Feel Peace in Today’s World
  • Unicorn Poop Valentine
  • My Favorite Crepes
  • Over 20 Family Friendly Group Games
  • How to Connect With Your Teen
  • Foods You Can Freeze Dry
  • 6 Recipes My Teenagers Love
  • Disclosure Policy
  • Privacy Policy

© 2018 Or So She Says... By: Pretty Darn Cute Design