- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 Eggland's Best 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
- 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.
Reviews for Oatmeal Banana Cupcakes(6)
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I used 1/2 cup of honey, and they turned out great!
They turned pretty good. I used only 1/2 cup of honey and they were perfect.
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.
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.
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!