![\"Gluten-Free](\"https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/04\/Hot_Cross_Buns.jpg\")
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With Easter approaching the supermarkets are full of sugar-laden super-processed unhealthy goodies, it\u2019s 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.<\/p>\n
We found this recipe and just had to share it. It comes from emmaeatsandexplores.com and please check out her full blog.
\nThese Hot Cross Bun Muffins are grain-free, gluten-free & refined-sugar free. Suitable for Paleo, Primal, Specific Carbohydrate Diet (SCD) and Vegetarian diets.
\nMakes 6 muffins<\/p>\n
INGREDIENTS
\n170 g cashew nut butter (3\/4 cup)
\n1 orange zested
\n1\/2 orange juiced
\n3 eggs
\n50 g almond flour (1\/2 cup) (ground almonds)
\n1 tbsp ground cinnamon
\n1 tsp ground all spice
\n1\/2 tsp ground nutmeg
\n100 g raisins, currants or sultanas (1\/2 cup)
\n2 tbsps honey
\n1 tbsp\u00a0Niulife Virgin Coconut Oil
\n1\/4 tsp bicarbonate of soda
\nbutter for greasing the muffin tray
\nTopping for the Cross
\n1 egg
\n2 tbsps yoghurt
\n1 tbsp\u00a0Niulife Coconut Flour\u00a0(maybe more depending on the thickness of the yoghurt and the size of the eggs)<\/p>\n
INSTRUCTIONS
\n1. \u00a0 Preheat the oven to 180C (350F) and grease a muffin tray with butter.
\n2. \u00a0 Zest and juice the orange.
\n3. \u00a0 In a mixing bowl combine all the ingredients except the bicarbonate of soda and stir well.
\nTo make the Cross Topping
\n1. \u00a0 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.
\n2. \u00a0 Spoon mixture into a piping bag with a thin nozzle.
\nConstruct the Hot Cross Bun Muffins
\n1. \u00a0 Add the bicarbonate of soda to the Hot Cross Bun muffin mixture and stir well to combine.
\n2. \u00a0 Spoon the mixture into the muffin tin holes (each one about 2\/3 full).
\n3. \u00a0 Pipe a cross carefully onto the top of each muffin.
\n4. \u00a0 Bake the muffins for 12-15 minutes until a skewer inserted comes out clean. They should be golden brown.
\n5. \u00a0 Serve cut in half and warmed or toasted with butter.<\/p>\n