Don't waste the ripe bananas in the house and use them to make these moist banana cupcakes with crunchy oat crumble bites in the center, then top with your favorite frosting...easy!
Dry ingredients for cupcakes:
- 1 1/2 cup flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3 ripe bananas
- 3 eggs
- 1 stick butter (1/2 cup), melted
- 1/2 cup oil
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup instant oatmeal (1 small bag, any flavor)
- 1/4 cup cold butter, cut into small pcs.
- Mix all dry ingredients for cupcakes in a medium bowl. Set aside.
- Combine all wet ingredients for cupcakes in a blender. Mix well to creamy liquid.
- Pour wet mixture into dry mixture. Whisk until well blend.
- Preheat oven to 350 degrees F. Line 20 cupcake liners in muffin pans. Spray with no-stick cooking spray. Scoop the cupcake batter evenly into the cupcake liners.
- Combine Oat crumble ingredients in a medium bowl. Mix with both hands until mixture turns crumbly. Sprinkle evenly over the cupcakes.
- Bake for 15-18 minutes until a toothpick comes out of center clean. Cool completely before frosting.
- You may fold in chopped nuts, dry cranberries or raisins to the cupcakes.
- 1 package of cream cheese, at room temperature (8 oz)
- 1 stick butter
- 2 cups powdered sugar
- 1 tsp. vanilla
- 1 tsp. lemon juice
