Hot Cross Muffins

  • Prep time:15 mins
  • Cook time:40 mins
  • Servings:9

A delicious gluten and dairy free take on a classic, our Hot Cross Muffins.

Using almond meal as the base means they’re much higher in protein and significantly lower in carbs than the usual wheat-flour-based counterparts. Lightly spiced with the usual delicious flavours of hot cross buns, you won’t want to go back to the carb-heavy original. Serve warm with butter or your favourite dairy-free alternative.

One of this years new Easter inspired recipes, more available for members on the Online Programme.

Nutrition facts(per serving)


  • 2 large free range eggs
  • 250ml full fat canned coconut milk (for muffins)
  • 1 orange, juice and zest
  • 1 1/2 tsp vanilla extract
  • 205g almond meal
  • 1 tsp gluten free baking powder
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp ginger powder
  • 1/4 tsp ground cloves
  • 80g currants 
  • 10g coconut flour
  • 20ml water
  • 20ml full fat canned coconut milk (for crosses)
  • 1 ziplock bag / piping bag


  1. Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a muffin tray (or use a silicone muffin tray).
  2. In a large bowl, whisk together the eggs, coconut milk (for muffins), orange juice and zest and vanilla extract. 
  3. Add almond meal, baking powder, spices, and currants - mix until just combined. Spoon into a lined muffin tray and set aside.
  4. In a separate bowl, mix together the coconut flour, water and remaining coconut milk. Spoon into a piping bag or small zip lock bag and pipe crosses onto the muffins.
  5. Bake for 20 minutes, then rotate the tray and bake for another 15-20 minutes until golden brown and a skewer inserted comes out clean.
  6. Serve hot with butter or your dairy-free alternative. 

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