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Healthy Hot Cross Muffins

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter
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These Healthy Hot Cross Muffins are gluten free, refined sugar free, and contain bananas! Quick and easy to make, they are perfect for Easter!

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

Every year, on Easter morning, I eat boiled egg with toast for breakfast. After some delicious chocolate and relaxing through the day, there are hot cross buns for teatime.
If you haven’t tried one before, this traditional Easter treat is a sweet bread bun dotted with sultanas, and a white cross on the top. They mark the end of Lent, and are an important symbol for some.

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

However, hot cross buns take quite a lot of time and effort to make. They need gluten and yeast in order to achieve the soft bread texture, and sugar for the sweetness. But…I wanted to recreate these delicious treats in a healthier way.

Meet: Healthy Hot Cross Muffins.

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

Quick and easy, they even contain banana, which adds to the sweetness. Despite being gluten-free, I was amazed at the texture – they’re even softer than normal banana muffins!

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

Made with only 5 tbsp butter, it is so worth it for the gorgeously soft texture! I used a combination of light and dark muscovado sugar, which is unrefined and adds a depth of molasses to the flavour.

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

Simply mash the bananas, then add the butter and unrefined sugar. Stir.

After that, beat an egg into the mixture, followed by sultanas.

Finally, fold in the gluten free self-raising flour, baking soda and cinnamon. Dollop into muffin cases and bake for 25 minutes.

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

Leave to cool, then mix cream cheese, Greek yoghurt and honey in a small bowl. Using a spoon or piping bag (I used a plastic decorating syringe), draw a thin line horizontally on top of one of the muffins. Draw a similar line vertically over that, then repeat for the other muffins.

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

They’ll store for up to a week in a sealed container in the fridge.

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

Happy Easter!

Healthy Hot Cross Muffins #healthy #glutenfree #refinedsugarfree #easter

Healthy Hot Cross Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Serving Size: 1 muffin

These Healthy Hot Cross Muffins are gluten free, refined sugar free, and contain bananas! Quick and easy to make, they are perfect for Easter!

Ingredients

    For the muffins:
  • •3 very ripe bananas
  • •80 g light muscovado sugar
  • •70 g dark muscovado sugar
  • •75 g butter, softened (5 tbsp)
  • •1 egg
  • •1/2 tsp cinnamon
  • •200 g gluten free self-raising flour*
  • •1 tsp bicarbonate of soda**
  • •50 g sultanas OR raisins OR mixed dried fruit
  • For the cross:
  • •4 tbsp cream cheese
  • •1 tbsp Greek yoghurt
  • •2 tbsp honey or maple syrup

Instructions

  1. Preheat the oven to 180°C (160°C fan, 350°F, gas 4). Place 12 paper muffin cases into the cavities of a 12-hole muffin baking tin.
  2. In a large mixing bowl, mash the bananas thoroughly. Add the softened butter and unrefined sugar. Stir well (don't worry too much about lumps of banana).
  3. Beat the egg into the mixture, until fully combined. Add the sultanas.
  4. Fold in the cinnamon, gluten free self-raising flour and baking soda (I sieved these in to prevent lumps of baking soda), until fully mixed.
  5. Dollop into muffin cases and bake for 25 minutes in the pre-heated oven. Place on wire rack and leave to cool.
  6. In a small bowl, mix the cream cheese, Greek yoghurt and honey. Using a piping bag or teaspoon, drizzle a straight line of this horizontally on top of one of the muffins. Draw a similar line vertically over that, to form a cross shape. Repeat for the other muffins.
  7. Enjoy!
  8. They'll store for up to a week in a sealed container in the fridge.

Notes

*I used Dove's Farm self-raising gluten free flour blend. You can use wholewheat self-raising flour or ordinary self-raising flour instead. **I recommend sieving this in, as you don't want lumps of baking soda in the cakes!

http://KatrinasCleanCooking.com/healthy-eating/healthy-hot-cross-muffins/

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