Vegan Banana & Avocado Mini Cake

I made these mini cakes for the babies attending Dumplings birthday. I wanted to make sure there were were sugar free and allergy friendly options for babies. These mini cakes were a hit with the babies!

Mess Level: Can crumble, but manageable.

Perfect for: Lunchboxes, on-the-go afternoon snacks, picnics, outdoor dining.

Ingredients:

- 150g plain flour

- 100g millet flour

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1 banana

- 1 avocado

- 200g apple sauce

- 60ml milk alternative (I used Oat milk)

- 1 Flax seed egg replacement (1 tbsp ground flax seed + 3 tbsp water)

Method:

1. Preheat the oven to 180c and line muffin tray with 12 paper cases.

2. Add all dry ingredients in a bowl.

3. In a separate bowl, mash the banana and avocado together and then mix the apple sauce, egg and milk in.

4. Add dry ingredients to the wet ingredients and mix together

5 Divide mixture into paper cases and bake in oven for around 25 mins.

Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.