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
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|Serving Size: 1 Serving (1801g)|
|Recipe Makes: 1|
|Calories from Fat: 2238 (40%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 5620
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