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Recipes Meals & Courses Baby Led Weaning Gingerbread Spice Muffins with Cinnamon Frosting

Baby Led Weaning Gingerbread Spice Muffins with Cinnamon Frosting

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The little Gingerbread Men have stolen the show for long enough. It’s time to get back to basics and put the spicy, festive, and nostalgic taste of gingerbread back into a beautifully moist and dense gingerbread spice muffins recipe. Everyone loves muffins especially ones topped with cookies and sweet and cinnamon frosting!

Gingerbread spice muffins with cinnamon frosting.

This comforting dense texture of a moist recipe packed with the flavour of festive spices will endear young and old. All without the refined sugar and black treacle traditionally used in this recipe. I use Maple syrup or Molasses as a healthier alternative all throughout the recipe. 

Recipe ingredients for Gingerbread spice muffins.

This recipe is a firm favourite in my range of healthy festive treats especially in the mini version! So, this is a great addition to your Christmas baking recipe collection.

Young helpers will delight in helping with the finishing touches. Piping the frosting on top of cooled buns and placing cooled cookies on top. Finally finishing off with a magical sprinkling of cinnamon. For extra creativity let them draw gingerbread faces on the cookies using a nice thin nozzle. 

Step one mix wet ingredients for the gingerbread loaf recipe.

The lighter ingredients used will leave your family, children and guests feeling wonderfully satisfied without any of the fullness of traditional muffin recipes. 

I adore the smell of fresh cloves and cinnamon so I grind it fresh for this recipe, but the dried seasoning will work just as well. A great tip is if you have fresh cinnamon sticks or cloves just place them in boiling water in saucepan and keep them simmering for about half an hour. 

Eggs and molasses mix ingredients together.

Turn off after half hour of simmering and let this lovely, nostalgic festive aroma of clove and cinnamon circulate throughout your house. It will last for a few hours. It’s a natural air freshening too so it will neutralise the air even after the scent is gone. 

Baby led weaning muffins easy mix ingredients together to make a smooth dough.

My toddler has developed a dairy allergy.

You can easily swap out the yogurt and cream for coconut yogurt which is delicious too! For the cookies, I have another great recipe for vegan cookies here

Milk can be replaced by oat, almond or soya milk. Vegan Butter can replace the regular Butter.

Egg Free Muffins for babies

If you are looking for an egg free muffin, you could try this recipe. Simply leave out the mango and add in the molasses and spices to make a delicious

Baby led weaning muffins made with gingerbread spice and topped with a yummy cinnamon cream frosting.

Gluten Free Muffin Recipe

If your baby or anyone in the family has an allergy to gluten, you can swap out the regular flour for Buckwheat flour. I love the Dove Farm one which can be found in most health stores. Its

Refer to Vegan and Dairy free section of Website for further substitutes on other recipes.

Baby led weaning muffins made using gingerbread spice and topped with healthy cream cheese frosting.

I hope you love this easy Christmas recipe! It’s;

Soft
Easy
Spiceful
Festive
& SO delicious!

More Christmas Desserts Recipes your Family will Love!

Santa Brownies
Courgette Healthy Brownies
Baby Mince Pies

If you try this, let us know! Leave a comment, rate it and don’t forget to tag us on Instagram #babyledfeeding 

Aileen xoxox

Baby Led Weaning Gingerbread Spice Muffins with Cinnamon Frosting

Prep time

15mins

Cook time

25mins

Servings

12 Muffins (24 Mini Muffins)

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

Gingerbread Muffins

2 eggs

250ml (1 cup) milk

125ml (1/2 cup) rapeseed oil

3 tablespoons maple syrup

3 tablespoons molasses (or treacle)

280g (2 cups) flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

3 teaspoons ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Frosting

200g cream cheese

200g greek yogurt

1 tablespoon maple syrup

1 teaspoon cinnamon

Cookies

4 tablespoons butter softened

1 tablespoon maple syrup

210g (1+1/2 cups) flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1-2 tablespoons water

Method

  1. Pre-heat oven to 170ºC.
  2. In a large mixing bowl, whisk together the eggs, milk, rapeseed oil and molasses until it turns smooth and creamy, then add in all of the dry ingredients, stirring well until it turns into a smooth batter. 
  3. Divide the mixture to a well oiled muffin tin making sure to only fill it three quarters way up. Bake for 30 minutes or until a skewer comes out clean. Remove from the tin and leave to cool on a wire rack.
  4. Meanwhile to make the frosting, using a wooden spoon beat the cream cheese with the yogurt, maple syrup and cinnamon until it is thick and creamy. Leave in the fridge until ready to use. 
  5. To make the cookies, mix tougher all of the ingredients adding the water one tablespoon at a time until it forms into a dough. Roll on a well floured surface about 2cm thick. Using cookie cutters, cut out stars, trees and gingerbread men and women. Place onto a baking tray lined with parchment and bake for 12 minutes.
  6. Pipe frosting on top of cooled muffins, top with a cookie and a light dusting of cinnamon.
Meals & Courses Healthy Snacks Natural Treats Nut Free Vegetarian Christmas Recipes BLW Recipes 6-9 Months BLW Recipes 9-12 Months BLW Recipes 12 Months+ Toddler Recipes Baby Finger Foods BLW Muffin Recipes Make Ahead Recipes

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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