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
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
GINA'S BANANA CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
- Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
- Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.
BANANA OATMEAL CUPCAKES RECIPE - (4.6/5)
Provided by lb6156
Number Of Ingredients 7
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.
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
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.
BANANA OATMEAL
Make and share this Banana Oatmeal recipe from Food.com.
Provided by Ladies of the Lake-
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bring milk, salt, vanilla, and brown sugar to a boil.
- Add oats and allspice.
- Reduce to medium boil for 5 minutes.
- Add banana, turn off heat, let set for 2-3 minutes.
- Put into 2 bowls, sprinkle brown sugar for color, and place 2 banana slices.
Nutrition Facts : Calories 211.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 3.1, Sodium 171.9, Carbohydrate 40.6, Fiber 3.4, Sugar 13.1, Protein 9.3
BEST BANANA CUPCAKES
Make and share this Best Banana Cupcakes recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350°F.
- In large bowl, cream butter and sugar with electric mixer until light and fluffy.
- In medium bowl, combine flour, baking soda, and salt; set aside.
- Add eggs, vanilla and banana; mix well.
- Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
- Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with "muffin tops".
- Bake 20-25 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.
- (We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.).
Nutrition Facts : Calories 354.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 89.7, Sodium 260.9, Carbohydrate 48.8, Fiber 1.2, Sugar 28, Protein 4.8
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