Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio.
- 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.
Originally published as Oatmeal Banana Cupcakes in Taste of Home June/July 1997, p54
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