Hot cross muffins


Hot cross bu…muffins* with apple and Inca berries 

Makes 6-8 large muffins or 12 small muffins

*these are more like muffins then buns but in my opinion even more tasty


  • ½ cup Coconut flour
  • ¾ cup Almond flour
  • ½ tsp Baking powder
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • 4 large eggs, room temperature
  • ½ cup butter or coconut oil, melted
  • Up to ¼ cup honey, melted
  • 2 tbsp water
  • 1 large apple, grated
  • ¼ cup dried Inca berries, sultanas or raisins (I like using Inca berries because the tartness goes brilliantly with the sweetness of the apples but feel free to substitute with sultanas or raisins if you don’t have Inca berries)
  • Additional ½ apple reserved for the crosses


  1. Preheat the oven to 160 degrees celcius
  2. Combine the dry ingredients and set aside
  3. Whisk the eggs, butter and honey together (I use a hand blender with a whisk attachment)
  4. Add the dry ingredients and mix well, adding a couple of tablespoons of water if needed
  5. Add the grated apple and Inca berries and stir through
  6. Add the mixture into your muffin tray (I use a silicon muffin tray so that I don’t have to oil it and they come out easily when cooked)
  7. With the reserved apple, slice the apple into thin strips and place on top of each muffin to resemble a cross, gently press the edges down
  8. Place into the oven for 30 minutes or until golden brown on top
  9. Remove from the oven, allow to cook slightly before turning onto a wire rack to cool or enjoy immediately while still warm
  10. These will keep for about 5 days in the fridge (if not eaten first) and are best enjoyed reheated in the microwave for a few seconds, sliced in half and served with butter



One thought on “Hot cross muffins

  1. Pingback: Easter treats – chocolate and hot cross muffins | Simply Nourishing

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