These cupcakes are great for a snack on the go. Make a batch and pop them in the freezer in a freezer safe bag, warm them up in the microwave and you’re all set! They can be stored for around 2 weeks. Top with vanilla frosting.
Ingredients
- 1½ cups of all-purpose flour
- ¾ cup of sugar
- 1 teaspoon of baking powder
- ¾ teaspoon of salt
- ¾ cup of vegetable oil
- 2 large eggs
- ½ teaspoon ground cinnamon
- 2 tablespoons of honey
- ½ cup of blueberries
- 2 large bananas, mashed
- 1 teaspoon of vanilla extract
How to Make It
- Preheat oven to 350°F and line 10 muffin pans with paper liners.
- In a large bowl, sift together dry ingredients until it is lump free.
- In another bowl, whisk together your wet ingredients. Except fruits.
- Fold the dry ingredients into your wet ingredients and mix until well combined. Once well combined fold in bananas and blueberries.
- Spoon your batter into the muffin cups. Bake the cupcakes for 17 - 20 minutes until a wooden toothpick put into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.