Oatmeal Banana Cupcakes
Total TimePrep: 20 min. Bake: 20 min. + cooling
- 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.
Nutrition Facts1 each: 184 calories, 6g fat (3g saturated fat), 37mg cholesterol, 250mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein.
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.
Jan 1, 2014
Used 1/4 c honey because that's all I had still tasted great thanks
Jan 24, 2013
I used 1/2 cup of honey, and they turned out great!
Aug 20, 2012
They turned pretty good. I used only 1/2 cup of honey and they were perfect.
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.
Jul 28, 2010
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.
Jul 16, 2010
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!
Aug 19, 2009
I used a mini loaf pan to make bread instead of cupcakes. They turned out perfect.
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