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: 40 mins
• Serves: 18
• Yields: 18 cupcakes

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

1. 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.