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.
175 g coconut sugaror use light brown sugar if preferred
250 g plain wholemeal flouror plain white flour if preferred
1teaspoonbaking powder
½ teaspoonbicarbonate of soda
½ teaspoonmixed spice
1 teaspoonground ginger
100 g cold water
100 g sunflower oil
1large ripe bananamashed
100gsultanas
For the cashew frosting
140gcashew nuts
100mlcoconut milk
40mlmelted coconut oil
30mlmaple syrup
1tablespoonlemon juice
½teaspoonground ginger
To top
50gOrganix mini gingerbread men2 packs
Instructions
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.
Notes
Nutritional information is approximate and is intended as a guide only.