Easter Hot Cross Bun Muffins
You know it’s almost Easter when you can smell the delicious spices and baked bread aroma of the famous hot cross bun. This inspired us to create an easy-to-make muffin that the whole family will love. Warning: you might want to double this recipe.
Serves: 8
Time: 35 minutes
Ingredients –
1 3/4 cups flour (use buckwheat flour if GF)
1/3 cup coconut sugar
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp sea salt
1/3 cup coconut oil, melted
1 cup plant-based or dairy milk
1 banana, mashed
50g dark chocolate, roughly chopped
Cross Paste:
1/2 cup flour (use buckwheat flour if GF)
4-6 tbsp water
¼ cup maple syrup
Method –
Preheat the oven to 180C.
Grease a muffin tin by putting oil onto a paper towel. Rub the oiled towel around the muffin holes. Set aside.
Add all of the ingredients to a bowl and mix until well combined.
Spoon the muffin mixture into the greased muffin tin and set aside.
To make the cross paste, add the flour and water to a small bowl. Mix until you have a thick paste.
Spoon the paste into a resealable bag (we used a compostable plastic sandwich bag), cut a small corner off the bag and pipe crosses on each muffin.
Place in the oven for 20 minutes, to bake.
When the muffins are cooked, brush over maple syrup, to glaze the muffins.
Muffins will keep in an airtight container for up to 5 days.
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