These are a super delicious alternative to the usual hot cross buns. But they’re not hot cross buns! If you absolutely love the taste of a hot cross bun as traditionally made and are able to eat them then I’d recommend you make the real deal or go out and treat yourself to some well-made bought ones. If on the other hand you’re looking for something quick, easy and delicious that’s a bit different (especially if like me you never liked the taste of the original buns) then try these out!!
They taste best when heated with a good serving of butter (but if you’re dairy free they will be fine without). They are refined sugar free but they do have plenty of sugar in form of apple, maple syrup and dried fruit so definitely a “special occasional” as Chef Dom says :-).
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- Dry ingredients:
- ½ cup coconut flour
- ½ cup tapioca flour
- 1 tsp baking soda
- 3 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves (and/or ginger if you prefer)
- ¼ tsp vanilla powder (optional)
- Wet ingredients:
- ½ cup butter (we used lightly salted you can use unsalted or use ½ cup coconut oil for dairy free option but you will get slight coconut taste if you use that)
- 4 large eggs
- ¼ cup of maple syrup (or honey)
- 1 cup grated apple (aprox 2 apples and granny smiths work well)
- ½ cup dried fruit (we used cranberries but another good choice is sultanas and/or currants or apricots or dark chocolate or you can just leave this out)
- For the Cross
- 1 Tbsp coconut flour
- 1 egg white
- (The Cross is a bit fiddly but once you get it into the piping (first time I've used piping - its very easy and worth it for making the muffins in the Easter mood.)
- Preheat oven to 180 degrees celcius.
- Grease a tray of muffins with butter or coconut oil.
- In a large bowl place all the wet ingredients and let sit while you mix all the dry ingredients in another large bowl.
- Add the dry ingredients to the wet ingredients and combine.
- Add mixture to the muffin tray. Makes 8-12 muffins depending on size you prefer. We made 9 muffins and I'd recommend that.
- To make the cross mixture: Combine the coconut flour with the egg white to form a thick paste. Then add in water until you get a consistency that will allow you to squeeze the mixture in piping bag (we used aprox 3 Tbsp water).
- Spoon the paste into a piping bag and pipe a cross over the top of each bun-muffin. Use double layers so its a thick cross.
- Cook for approximately 22 minutes for 9 muffins.
- Serve heated with butter is best. But they do also taste great plain and can be defrosted from freezer.
- Makes 9 medium sized muffins.
Paleo Hot Cross Bun Muffin