Santa Brownie Christmas Baby Muffins

By Aileen Cox Blundell

It really is the most wonderful time of the year. It’s a time for magic and most importantly lot’s of yummy, delicious food. These super cute mini Santa hat brownies are the prefect heathy Christmas treats, that are low in sugar and are a great baby led weaning food, filled with chocolatey cocoa goodness that will have the whole family devouring them in minutes.

One of my favourite parts about this time of year is that I can bake up a storm in the kitchen with my kids. Don’t worry we’ve done all the hard work for you and created the prefect Christmas recipe treat that comes together with little effort and creates the most delicious and soft muffins that are great for little hands. These are not only insanely delicious but they are also a good for your little ones and super festive too.

Gluten Free Muffins Recipe

There is no need to look any further for another gluten free baby led weaning recipe. I promise that you won’t even know these muffins don’t contain flour – they are that good! This recipe uses ground almonds in replacement for plain flour, however, if you want to just use plain flour you can do that too. They are still amazing and so so yummy either way.

Start by adding eggs to a bowl and whisk, then stir in the peanut butter, maple syrup and oil and whisk until fully combined?

Then we add in our dry ingredients. To be honest i’m a big fan in chucking things in to make cooking as quick as possible.

Once you have a smooth creamy batter, divide into a lightly oiled mini muffin tin and bake in the oven for about 15 minutes at 170ºC. Remove from the oven and leave to cool fully.

But the best part comes after these super cute muffins have cooked and cooled ready to decorate with the ripe sweet strawberry! Use a pipping bag to pipe the tasty frosting in a circular motion on the muffins to keep the strawberry in place and give the hats a cute little tops.

How to make Egg Free Muffins

To make this Christmas baby muffin recipe vegan, don’t worry we’ve got you covered! Switch the eggs out for a flax egg.

1 egg = 1 tablespoon flax + 3 tablespoons water. Add to a cup and leave until it turns into a smooth jelly. So for 3 eggs simply multiply this by 3! 3 tbsp of flaxseed with 9 tbsp water. Its really that easy.

How to make Dairy Free Muffins

Well the best part is that these muffins already are dairy free! For the topping switch to a whipped coconut cream frosting instead, this is actually SO SO much nicer in my opinion. Obviously, i’m a big fan of coconut so theres that 😀

We have a tradition in our home every year where we sit in the kitchen around the table with the little ones making these cute treats while listening to Christmas tunes. This could become your new holiday tradition too! I can’t wait for you to try this delicious recipe and if Oscar’s face was anything to go by your little ones will love them as well. Imagine a face of total amazement and these are “DEFINITELY going under the tree for Santa”. Let us know if you tried them, tag us on Instagram or Facebook.

We hope you love these Christmas Baby Muffins as much as we do!

If you don’t want your kids eating too many, these do great refrigerated for up to three days and can last for up to a week in the freezer just make sure to not put the cream on top of the muffins.

They are:
Fluffy
Chocolatey
Perfectly sweet
And delicious!

More Healthy Christmas Treats Recipes

• Vegan Gingerbread Hot Cocoa
• Healthy Shortbread Jam Cookies
• Grain Free Gingerbread Cookies
• Christmas Reindeer Lollipops

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

Aileen xoxoxo

Santa Brownie Christmas Baby Muffins

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Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Servings: 24

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This is our favourite Christmas baby muffins recipe ever! They are soft and perfect for little hands, healthy and a low sugar muffin recipe.

Ingredients

• Brownies

• 120 g butter or coconut oil for dairy free
• 4 tablespoons maple syrup
• Zest + Juice of 1 orange
• 2 tablespoons cacao powder
• 1 teaspoon baking powder
• 80 g plain flour
• 2 eggs

• Frosting & Decoration

• 150 g Dunnes Stores Cream Cheese
• 2 teaspoons maple syrup
• Zest + juice 1/2 orange
• 24 strawberries

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Method

• Pre-heat oven to 170ºC.
• Whisk together the eggs, peanut butter, maple syrup and oil until smooth and creamy.
• Add the ground almonds, cocoa powder, baking powder and baking soda.
• Spoon into a well oiled muffin tin and bake for 15 minutes or until a skewer comes out clean.
• Leave to cool on a wire rack.
• Top each muffin with a little double cream, then turn a strawberry upside down and place on top.  Repeat until all the muffins are covered. 
• Add the remaining cream to a piping back and add a small dollop of cream to the top of each strawberry.
• Lightly dust with icing sugar for a snow effect and serve.

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Recipe Notes & Tips

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