Oatmeal Banana Cupcakes
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INGREDIENTS
- 1 ts Baking soda
- 3/4 ts Salt
- 1 c bananas ; Ripe, mashed
- 1 ts Baking Powder
- 1/2 c Butter or margarine
- 3/4 c Honey
- 2 Eggs
- 1 1/2 c All-purpose flour
- 1 c Quick-cooking oats
- 1/2 c Sugar
INSTRUCTIONS
In a mixing bowl, cram 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 degrees 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. NOTES : "Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. Theyre handy for traveling, assures Louise Skinner of Hamilton, Ohio." Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak2@aol.com on Jul 21, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1801g) | ||
| Recipe Makes: 1 | ||
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| Calories: 5620 | ||
| Calories from Fat: 2238 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 248.6g | 332 % | |
| Saturated Fat 79.1g | 395 % | |
| Monounsaturated Fat 95.5g | ||
| Polyunsanturated Fat 54.3g | ||
| Cholesterol 2312.1mg | 711 % | |
| Sodium 4779.4mg | 165 % | |
| Potassium 2880.8mg | 76 % | |
| Total Carbohydrate 752.9g | 221 % | |
| Dietary Fiber 36.1g | 144 % | |
| Sugars, other 716.8g | ||
| Protein 124.6g | 178 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 5620
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