With Easter approaching the supermarkets are full of sugar-laden super-processed unhealthy goodies, it’s time to whip up batches of these healthy and delicious Hot Cross Bun Muffins, pop them in the freezer ready for Easter. Oh and of course you should taste test a few first. 

We found this recipe and just had to share it. It comes from emmaeatsandexplores.com and please check out her full blog. 

These Hot Cross Bun Muffins are grain-free, gluten-free & refined-sugar free. Suitable for Paleo, Primal, Specific Carbohydrate Diet (SCD) and Vegetarian diets.

Makes 6 muffins

INGREDIENTS

170 g cashew nut butter (3/4 cup)

1 orange zested

1/2 orange juiced

3 eggs

50 g almond flour (1/2 cup) (ground almonds)

1 tbsp ground cinnamon

1 tsp ground all spice

1/2 tsp ground nutmeg

100 g raisins, currants or sultanas (1/2 cup)

2 tbsps honey

1 tbsp Niulife Virgin Coconut Oil

1/4 tsp bicarbonate of soda

butter for greasing the muffin tray

Topping for the Cross

1 egg

2 tbsps yoghurt

1 tbsp Niulife Coconut Flour (maybe more depending on the thickness of the yoghurt and the size of the eggs)

INSTRUCTIONS

1.   Preheat the oven to 180C (350F) and grease a muffin tray with butter.

2.   Zest and juice the orange.

3.   In a mixing bowl combine all the ingredients except the bicarbonate of soda and stir well.

To make the Cross Topping

1.   Mix the egg, yoghurt & coconut flour in a bowl. You're looking for quite a firm, paste-like consistency. If it's too liquid add more coconut flour until it firms up.

2.   Spoon mixture into a piping bag with a thin nozzle.

Construct the Hot Cross Bun Muffins

1.   Add the bicarbonate of soda to the Hot Cross Bun muffin mixture and stir well to combine.

2.   Spoon the mixture into the muffin tin holes (each one about 2/3 full).

3.   Pipe a cross carefully onto the top of each muffin.

4.   Bake the muffins for 12-15 minutes until a skewer inserted comes out clean. They should be golden brown.

5.   Serve cut in half and warmed or toasted with butter.