The next time you have overly ripe bananas in the house, I hope you will want to try this recipe for my delicious Oatmeal-Banana Cupcakes. You will find these cupcakes are very moist and light while packing a little extra protein due to the oatmeal.
Here’s a great tip to speed the cupcake making process along. Take out your ice cream scoop and use it to distribute your batter is far easier than using spoons while those small scoops are perfect cookie making.
You can ice them if desired with your favorite white or cream cheese icing or simply eat plain as we do. One thing to be aware, these cupcakes disappear almost magically because they just are too yummy to resist.
My Oatmeal-Banana Cupcakes
1/2 cup of sugar
1/2 cup of margarine (not spread)
3 medium bananas, mashed (1 cup)
3/4 cup of honey
1-1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
2 teaspoons of vanilla extract
1 cup of quick-cooking rolled oats
Cream your sugar and margarine together with your electric mixer thoroughly.
Beat your eggs into the mixture, one egg at a time, then add the bananas, honey, cinnamon, and vanilla and continue beating to combine.
Sift the flour, baking powder, baking soda, and salt together in another mixing bowl.
Add the flour mixture, slowly beating in just to combine until blended.
Stir in the oats.
Grease or line your muffin pans to make 24 cupcakes.
Fill the batter up 2/3 full for each cupcake.
Bake at a 375-degree oven for about 20-minutes or until a toothpick inserted comes out clean.
Cool completely before serving or topping with your favorite cream cheese frosting.