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Oatmeal Banana Cupcakes

 Oatmeal Banana Cupcakes
Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio.
18 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 3/4 cup honey
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Directions

  • 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.
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.