Hot Crossed Muffins

Looking for a healthier Easter (or anytime) dessert? These Hot Crossed Muffins are super easy! AND gluten, diary, grain + refined sugar free!

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Servings: 12

Prep Time: 00:20

Cook Time: 00:25

Main Ingredients

200 grams almond meal- 2 cups

55 grams corn starch- 1/4 cup

18 grams coconut flour- 2 tbsp

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp pumpkin pie spice

1/2 tsp ground nutmeg

1/2 tsp salt

4 eggs

60 ml coconut oil measured melted- 1/4 cup

83 ml honey- 1/3 cup

1 tbsp vanilla extract

1 apple

1 orange

3/4 cup raisins

for the crosses

1 tsp almond milk

1/4 icing sugar


1Preheat oven to 350f and line a 12-cup muffin tin with liners or baking paper.

2Combine the almond meal, corn starch, coconut flour, baking powder, salt, spices and raisins in a large mixing bowl.

3Zest the whole orange and add the zest to the dry ingredients. Do not discard the orange.

4Core and cut the apple into small dice and add to the dry ingredients. Set the dry ingredients aside once you've done this.

5Cut open the orange and squeeze out 1/4 cup of fresh orange juice into a separate bowl.

6Add the eggs, melted coconut oil, honey and vanilla extract to the orange juice, and whisk it all together.

7Pour the wet mixture into the dry ingredient mix and combine until smooth.

8Divide the mixture evenly between the 12 muffin cases. Bake the muffins for approximately 25 minutes, or until the tops turn a deep golden brown and the centre of the muffins feel firm to touch.

9Allow the muffins to cool to room temperature before piping on the crosses. While cooling mix almond milk + icing sugar. If it is too runny, add more sugar. Once mixed, scoop mixture into a zip lock bag/sandwich bag. Snip a corner off the bag and use this to pipe crosses over the top of the muffins. (You can also use a proper piping bag if you have one!)

Additional Notes

Store muffins in an airtight container in the fridge, where they should keep for up to 5 days. You can also freeze them (where they should keep for up to 3 months).

I didn't have an orange on hand so I used 1/4 c lemon juice (instead of orange juice) as well as the lemon zest. I added 12 drops of wild orange essential oil to the lemon juice for the orange flavour. They turned out great!

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