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
Ingredients: [‘butter’, ‘sugar’, ‘eggs’, ‘banana’, ‘honey’, ‘all-purpose flour’, ‘quick-cooking oats’, ‘baking powder’, ‘baking soda’, ‘salt’]
Quantity of 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”]
Number of Servings: 18
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.’]