Honey Banana Oat Mini Cakes

Deliciously moist little oat cakes. Perfect for a picnic, snack on the run, morning tea or even for the freezer (remove one each day for the lunchboxes).

Recipe Developed by the very talented Patricia Tzortzis (Its Gourmet Baby)

Course Snack

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 18

Author Patricia Tzortzis (Its Gourmet Baby)

Ingredients

1 1/2 ripe bananas mashed with a fork
1 1/2 cup sifted self-raising flour
1 cup caster sugar
1 1/2 teaspoons baking powder
1/2 cup Brushwoods Fresh Rolled Oats
1/4 cup honey
1/4 teaspoon salt
1/2 cup softened butter
1/2 cup milk
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1 tablespoon extra Brushwoods Fresh Rolled Oats for topping

Instructions

Put all ingredients into a bowl and mix together with an electric beater for 2 minutes or until combined.
Spoon mixture into greased cupcake trays going only halfway up each hole with mixture
Sprinkle with some Brushwoods Fresh Rolled Oats
Bake in preheated oven at 180 degrees for approximately 15 minutes
Cakes are cooked when a skewer inserted into the centre of each cake comes out clean

Recipe Notes

These mini cakes freeze well making a super easy and convenient lunchbox treat. Makes 18