Oatmeal Banana Cupcakes
Yield
12 servingsPrep
30 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
bananas
mashed |
|
| ¾ | cup |
honey
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
oats, quick cooking
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
bananas
mashed |
|
| 177 | ml |
honey
|
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
oats, quick cooking
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
Directions
In a mixing bowl, mix butter and sugar.
Add eggs, bananas, honey and mix well.
Combine dry ingredients.
Stir into creamed mixture just until moistened.
Fill paper-lined muffin cups two-thirds full.
Bake at 350℉ (180℃) for approximately 18 to 20 minutes.
Cool in pan for 10 minutes.
