Oatmeal Banana Cupcakes
"Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio. From Taste Of Home 1998"
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1⁄2 cup sugar
- 2 eggs
- 1 cup mashed ripe banana
- 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
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.
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Reviews
-
These were really good. I followed the recipe except I used Splenda instead of sugar. These aren't a real sweet muffin which is how I like them. They were great warm and just as good cold this morning for breakfast. We all enjoyed them. I only got 12 muffins from the mixture. Made for Spring PAC 2010.
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I like recipes that use ingredients that are already in my pantry. I won't bother with recipes that include ingredients that I have to hunt down.
