These Healthy Hot Cross Muffins are gluten free, refined sugar free, and contain bananas! Quick and easy to make, they are perfect for 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.
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.
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!
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.
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.
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.
They’ll store for up to a week in a sealed container in the fridge.