Healthy Gingerbread Muffins {No Added Sugar}

We cannot get enough of these healthy gingerbread muffins! They’re absolutely delicious and really easy to make with kids. Because they’re made with wholemeal flour, and have no added sugar, they’re a healthier treat for kids. They’re sweetened naturally with dried dates.

These healthy gingerbread muffins are refined sugar free - the sweetness come from dates which are soaked in boiling water and bicarbonate of soda to soften them. Dates give a wonderful background flavour to the healthy gingerbread muffins which really compliments the spices.

I wanted to frost my healthy gingerbread muffins with something simple that would complement them that was also refined sugar free. The cream cheese and cinnamon frosting has a tiny amount of honey which gives just enough sweetness. The cream cheese frosting compliments the gingerbread muffins beautifully.

Cream cheese frosting can be a bit tricky to work with because it can go runny. Just be sure to use full fat cream cheese that’s completely fridge-cold. Do not over-mix the cream cheese frosting - just mix enough to combine the honey and cinnamon. Also make sure the muffins are completely cold before you frost them.

The pièce de résistance of these healthy gingerbread muffins are the gorgeous little Organix Goodies mini gingerbread men toppers. They look so cute, like they’re playing in the cream cheese snow! Like all Organix Goodies snacks they’re made to the highest standards with all organic ingredients and nothing unnecessary.

I made several batches during testing and they were all wolfed down quickly by kids and grown ups! They’re my currently favourite bake and can also be made dairy free - just replace the frosting dairy free frosting of your choice. I hope you enjoy this recipe as much as we do!

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Healthy Gingerbread Muffins {No Added Sugar}

Ingredients:

For the cream cheese frosting:

• 200g full-fat cream cheese, fridge cold

• 20g clear honey

• Pinch of cinnamon

For the gingerbread muffins:

• 150g dried pitted dates, finely chopped

• 150ml boiling water

• ½ tsp bicarbonate of soda

• 1 medium egg

• 75ml sunflower oil

• 1 tsp cinnamon

• ½ tsp ginger

• ½ tsp mixed spice

• 100ml milk or water

• 100g self-raising white flour

• 100g self-raising wholemeal flour

To decorate:

• Organix mini gingerbread men

Method:

1. Start by making the cream cheese frosting. Open your tub of cream cheese and drain away any liquid. Spoon the solid cream cheese into a bowl and stir in the honey and cinnamon until just combined (don’t over mix or it will become runny). Spoon the frosting into a piping bag (or just leave in the bowl if you prefer to spread rather than pipe) and pop in the fridge until you’re ready to use.

2. Preheat the oven to 200 C / 180 fan / gas mark 6. Line a 12 hole muffin tin with paper cases (the fairy cake size rather than coffee shop muffin size).

3. Place the dates, boiling water and bicarbonate of soda in a large bowl and leave to stand for about 10-15 minutes, stirring occasionally. The dates should start to breakdown and form a sludgy mixture.

4. Add the egg, oil and spices and whisk together until well combined. Add the water or milk and whisk again.

5. Add both flours and fold into the wet ingredients until just combined.

6. Spoon the gingerbread muffin batter into the paper cases and bake for around 15 minutes until risen and springy to touch. Keep an eye on them because oven times vary. A skewer comes out clean when they’re ready.

7. Leave to cool completely before piping (or spreading) the cream cheese frosting onto your gingerbread muffins. Decorate with Organix Goodies mini gingerbread men and serve immediately.

This is a sponsored post in association with Organix. Words, images and opinions are my own.