Mini Hummingbird Cakes

Makes: 10

Makes: 10


For the Icing:


  1. Preheat the oven to 180°C (fan-forced). Line 10 cups of a muffin tin with paper cases.
  2. In a large bowl, whisk together the flour, flaxseed meal, cinnamon, bicarbonate of soda and salt, breaking up any lumps as you go.
  3. Place the banana, crushed pineapple and juice, maple syrup, vegetable oil and vanilla in another bowl and mix until well combined.
  4. Pour the wet mixture into the dry mixture and mix well.
  5. Spoon the batter evenly into the paper cases, only half-filling each muffin cup. Bake for 20 minutes or until golden and the tops are firm to the touch. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  6. For the icing, place the cream cheese and yoghurt in the bowl of an electric mixer fitted with the paddle attachment and beat together well. Add the vanilla and icing sugar and beat until smooth and combined.
  7. Ice each cooled cake with a generous scrape of icing and top with a pecan half.

To read the full article refer to Mindful Parenting, Issue 3 - View Magazine

This is an edited extract from Family, Food and Feelings by Kate Berry published by Plum.

Enjoying our inspiring stories?

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.