Made This Recipe? Add Your Photo
Prep 20 mins
Cook 20 mins
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
- 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.
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.