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A close-up of freshly baked banana oatmeal muffins, golden brown and topped with oats.

Bulk Banana Oatmeal Muffins with a Tropical Twist

These bulk banana oatmeal muffins with a tropical twist are perfect for meal prepping and busy mornings. Featuring ripe bananas, oats, and shredded coconut, they're a delicious and healthy way to start your day.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 144 muffins
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 18 cups All-Purpose Flour
  • 9 cups Rolled Oats
  • 9 cups Granulated Sugar
  • 9 cups Brown Sugar packed
  • 9 tablespoons Baking Soda
  • 9 tablespoons Baking Powder
  • 4.5 teaspoons Salt
Wet Ingredients
  • 36 Ripe Bananas about 12 cups mashed
  • 18 Eggs at room temperature
  • 9 sticks Unsalted Butter melted and cooled
  • 9 cups Milk whole milk recommended
  • 9 tablespoons Vanilla Extract
Other
  • 9 cups Shredded Unsweetened Coconut
  • 144 Muffin Liners
  • Non-stick cooking spray For muffin tins if not using liners.

Equipment

  • Oven
  • Muffin Tins
  • Paper Liners or Non-stick Cooking Spray
  • Large Bowls
  • Whisk
  • Large Spoon or Spatula
  • Ice Cream Scoop
  • Wooden Skewer
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line approximately 12-15 standard 12-cup muffin tins with paper liners or grease them well.
  2. In a very large bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined and free of clumps.
  3. In another large bowl, mash the ripe bananas until mostly smooth, then add and whisk in the eggs, melted butter, milk, and vanilla extract.
Baking
  1. Pour the wet ingredients into the dry ingredients, stirring gently with a large spoon or spatula until just combined, then fold in the shredded unsweetened coconut.
  2. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full, using an ice cream scoop for consistency.
  3. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, rotating trays halfway through for even browning.
Cooling and Finishing
  1. After baking, remove muffin tins from the oven and cool on a wire rack for 5 minutes before transferring muffins directly to the wire rack to cool completely, preventing sogginess.
  2. Repeat steps 5-7 until all the batter is used and all muffins are baked and cooled.

Notes

For best results, use very ripe bananas (with plenty of brown spots) for maximum sweetness and flavor. These muffins freeze well for future enjoyment. Simply thaw at room temperature or warm slightly before serving.