These healthy gingerbread muffins are intended for kids but they're too good not to share! Vegan, low in sugar and topped with adorable mini gingerbread men these are a great healthy Christmas treat.
Do you ever steal your kids snacks?
I know I do, especially when they're as tempting as these little gingerbread men from Organix*.
The kids are not impressed when they catch me out, especially if I try and justify it by saying that I'm just checking that they're ok!
My kids are way too smart to be fooled by this.
Research by Organix shows that a whopping 50% of parents have tried this trick though, to justify stealing their kids' tasty snacks!
I'm also rather partial to their cocoa fruit and seed bites, which taste exactly like energy balls without you having to dig the food processor out of the cupboard!
However, the Organix snack that I've stolen the most since becoming a mum eight and a half years ago has to be the apple rice cakes. They saved me from breastfeeding "hanger" on many an occasion.
NOTHING has ever given me an appetite like breastfeeding did. Can you relate?
The kids don't always like it when us mums and dads steal their snacks though as you can see in this little video: For Us Not You, A Little One's Perspective.
If you can stop yourself from eating them all as soon as the packet is open, Organix gingerbread men biscuits make perfect cupcake toppers.
These healthy gingerbread muffins are so good that I'm sure you'll be tempted to steal just one or two from your kids - it wouldn't be good for them to eat the whole batch anyway, would it?
More healthy muffins recipes
- Banana blueberry yoghurt muffins
- Chocolate kale muffins
- Healthy carrot muffins
- Courgette rye muffins
- See all my kid-friendly muffin recipes in one place.
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How to make healthy gingerbread muffins with cashew frosting
I've made these healthy gingerbread muffins in fairy cake cases as I think they're a better size for kids that way. This recipe makes 15 fairy cakes. You could make them larger and use muffin or cup cake cases instead - you'll get around 10 cakes with these quantities and will need to increase the cooking time to 25-30 minutes.
I've used a cashew frosting for these, which I've adapted from this recipe by Minimalist Baker. This is a bit runnier than standard buttercream frosting so it will ideally need to be chilled before using and the cakes will need to be stored in the fridge.
If you prefer you could use a very simple cream cheese frosting (which is great for little kids) or simply leave them plain. I've popped a batch of these in the freezer un-iced to add to lunchboxes - they're nut free without the frosting.
Healthy gingerbread muffins
- 175 g coconut sugar or use light brown sugar if preferred
- 250 g plain wholemeal flour or plain white flour if preferred
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp mixed spice
- 1 tsp ground ginger
- 100 g water
- 100 g sunflower oil
- 1 large ripe banana mashed
- 100 g sultanas
For the cashew frosting
- 140 g cashew nuts
- 100 ml coconut milk
- 40 ml melted coconut oil
- 30 ml maple syrup
- 1 tbsp lemon juice
- ½ tsp ground ginger
- 2 packs of Organix mini gingerbread men
To make the frosting
- Put the cashew nuts in a bowl and cover with hot water for 30 minutes.
- Drain the cashews then place into a high speed blender with the remaining ingredients.
- Blend until completely smooth.
- Remove from the blender, place in a plastic tub, allow to cool then place in the freezer for 30 minutes to firm up. You could skip this stage but the icing will be quite runny.
To make the cakes
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Place 15 fairy cake cases in a bun tin (the size you’d use for fairy cakes)
- Sift the flour, baking powder, bicarbonate of soda and spices together into a large mixing bowl.
- Stir in the sugar
- In a jug mix the oil, water and mashed banana and beat together.
- Fold into the flour.
- Stir in the sultanas.
- Spoon the mixture into the fairy cake cases and bake in the oven for 18-20 minutes until well risen and firm to the touch.
- Allow to cool on a wire rack.
- Spread or pipe the icing on top and decorate with mini gingerbread men.
- Store in the fridge.
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*Disclaimer: this is a collaborative post with Organix