Healthy Hot Cross Bun Muffins

A delightful twist on an Easter classic! These lovely low-carb muffins from SpamellaB are packed with flavour and are gluten & refined sugar-free!

Ingredients:

  • 1 cup buckwheat flour
  • ½ cup Sukrin Organic Almond Flour
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Zest of 1 lemon
  • ½ cup Sukrin Gold sugar
  • ½ cup unsweetened apple puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
  • 2-3 tablespoons almond milk
  • ½ cup mixed dried fruit (I used chopped dried apricots, cranberries and sultanas)

For the cross:

Instructions:

  1. Preheat the oven to 180 degrees C and lightly grease 6 muffin tins.
  2. Mix together the buckwheat flour, Sukrin Organic Almond Flour, baking powder, spices, lemon zest and Sukrin Gold in a large bowl.
  3. Beat together the apple puree with the eggs, melted coconut oil, vanilla extract and almond milk. Pour this into the dry ingredients and mix well - you should have a nice thick batter.
  4. Stir in the dried fruit, then spoon into the muffin tins until they reach the top. Place in the oven for about 5-8 minutes to give them a head-start.
  5. Meanwhile make the cross mixture: Beat together all of the ingredients until smooth and light, then working quickly, spoon into a piping bag.
  6. Remove your muffins from the oven, then quickly pipe a cross on the top of each one. You should have just enough mixture! Now return to the oven for a further 15-20 minutes, until risen and golden brown.
  7. Leave to cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely. Now you’re ready to enjoy these delicious, gluten and dairy-free muffins as a healthy Easter treat!
 
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This recipe was created by SpamellaB exclusively for Sukrin. For more healthy and delicious recipes, be sure to visit her website www.SpamellaB.com and follow her Twitter and Instagram accounts @SpamellaB.