These mini cakes are not beautiful to look at but they really taste good! They are great for lunchboxes or on the go snacks and can be served with cashew cream, fruit compote or date paste.
They have absolutely no added sugar apart from the sugar in the ripe bananas.
- 1 1/2 cups oat flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice or cinnamon
- 1/8 tsp salt
- 3 very ripe bananas-mashed
- 1/2 cup unsweetened nut milk
- 1/4 cup melted coconut oil
- 1/2 tsp vanilla paste
You can add raisins or dried fruit but I didn’t because of the added sugar.
I used mini muffin trays and this mix made 18 small cakes.
Individually wrapped in glad wrap and stored in a zip lock bag, these should keep for 5 days.. If they last that long!