Banana Oatmeal Cupcakes Recipe 465

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OATMEAL BANANA CUPCAKES

Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 10



Oatmeal Banana Cupcakes image

Steps:

  • 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 Facts : Calories 184 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 250mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

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

BANANA OATMEAL CUPCAKES RECIPE - (4.6/5)

Provided by lb6156

Number Of Ingredients 7



Banana Oatmeal Cupcakes Recipe - (4.6/5) image

Steps:

  • In a bowl, combine all ingredients and mix well. Fill paper-lined muffin cups two-thirds full with batter. Bake at 380 F. for 20 minutes or until cupcakes test done. Cool in pan 10 minutes before removing to a wire rack.

3 mashed bananas, the riper the better
1 cup vanilla almond milk
2 eggs
1 tablespoon baking powder
3 cups oats
1 teaspoon vanilla extract
3 tablespoons blueberries

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

Provided by The Daycare Lady

Categories     Dessert

Time 40m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 10



Oatmeal Banana Cupcakes image

Steps:

  • 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.

Nutrition Facts : Calories 180.6, Fat 6.1, SaturatedFat 3.5, Cholesterol 37.1, Sodium 232.1, Carbohydrate 30.2, Fiber 1, Sugar 18.3, Protein 2.7

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

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