Oatmeal Banana Cupcakes Recipe

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4.5 8 15
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Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18 servings


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 3/4 cup honey
  • 1-1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Nutritional Facts

1 each: 184 calories, 6g fat (3g saturated fat), 37mg cholesterol, 250mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein


  1. In a bowl, cream butter and sugar. Add eggs, bananas and honey; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until cupcakes test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1-1/2 dozen.
Originally published as Oatmeal Banana Cupcakes in Taste of Home June/July 1997, p54

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Reviewed Apr. 26, 2014

"Very moist and delicious. I substituted 1/2 cup wheat flour for the white flour and also only used 1/2 cup honey. Mine also needed a few extra minutes cooking time."

Reviewed Jan. 1, 2014

"Used 1/4 c honey because that's all I had still tasted great thanks"

Reviewed Jan. 24, 2013

"I used 1/2 cup of honey, and they turned out great!"

Reviewed Aug. 20, 2012

"They turned pretty good. I used only 1/2 cup of honey and they were perfect."

Reviewed Aug. 30, 2010

"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."

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