Read reviews (6)
Rate recipe
Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio.
Nutritional Facts 1 serving (1 each) equals 184 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 250 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Oatmeal Banana Cupcakes in Taste of Home June/July 1997, p54
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 24, 2013 by sydonia
I used 1/2 cup of honey, and they turned out great!
Reviewed on Aug. 20, 2012 by maqueli
They turned pretty good. I used only 1/2 cup of honey and they were perfect.
Reviewed on Aug. 30, 2010 by grannytwoshoes
After reading one review, I omitted the honey, added only 2/3 cup of sugar. With the very ripe bananas, the cupcakes were sweet enough and certainly a healthy dessert.
Reviewed on Jul. 28, 2010 by mmlusby
are you sure that the recipe calls for 3/4 of a cup of honey? I used that amount thinking it was a lot, and the cupcakes spread all over the cup cake pan. and they were real sticky when cool. Great flavor, reminded me of a real moist oatmeal cake.
Reviewed on Jul. 16, 2010 by kdc-perez07
I'd like to find a way to use some substitutes to make these even healthier, but the way the recipe is now is delicious. YUM!
Reviewed on Aug. 19, 2009 by melissa06
I used a mini loaf pan to make bread instead of cupcakes. They turned out perfect.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013