- 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
- 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
"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."
"Used 1/4 c honey because that's all I had still tasted great thanks"
"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."
"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!"
"I used a mini loaf pan to make bread instead of cupcakes. They turned out perfect."