Oatmeal Banana Cupcakes
- Yield 2 dozen
These cupcakes feature a healthy dose of oatmeal, bananas, and honey.
- 1/2 cup sugar
- 1 stick butter
- 2 -- eggs
- 3 -- ripe bananas, mashed (1 cup)
- 3/4 cup honey
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup quick cooking rolled oats
- Preheat oven to 375F. In mixer, cream together sugar and butter. Beat in eggs, bananas and honey. Stir together flour, baking powder, soda, and salt. Add to creamed mixture, beating just until blended. Stir in oats. Line muffin tins with baking cups and fill 2/3 full with batter. Bake for 18 to 20 minutes. Remove from pans and cool on wire rack.
Recipe reprinted with permission from The Junior League of Birmingham’s Magic (Birmingham, Alabama, 1982).