Hot Cross Muffins - Heal'r
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Hot Cross Muffins

Written by Tanya Lee

Makes 10-12 medium/large muffins



  • ¾ cup coconut flour
  • ¼ teaspoon Himalayan crystal salt
  • 9 medium/large eggs
  • 3 teaspoons vanilla extract
  • 2-3 tablespoons mixed spice
  • 2-3 teaspoons ground cinnamon
  • Zest of 1 orange
  • Juice of 1 orange – 1 cup
  • 1½ tablespoons coconut sugar
  • ¾ cup melted coconut oil
  • ½ teaspoon baking soda
  • 1½-2 cups dried fruit​

CROSSES (optional)

  • 2-3 tablespoons organic gluten free plain flour blend
  • 2-4 tablespoons warm filtered water​


  1. Preheat oven to 175 degrees celsius and line a muffin pan with 10 paper cup liners.
  2. In a bowl sift the coconut flour and baking soda together and set aside.
  3. Whisk the eggs gradually increasing from medium to high speed until pale and fluffy.
  4. Combine the Himalayan crystal salt, vanilla extract, mixed spice, cinnamon, coconut sugar, coconut oil, orange juice and zest with the eggs. Whisk until well combined.
  5. Mix in the dried fruit. We used a mix of organic raisins, sour cherries and apricots, diced.
  6. Sift the coconut flour into the egg mixture and mix thoroughly until evenly combined.
  7. Fill the paper liners to the top.
  8. For the crosses; slowly mix the gluten free flour blend with warm filtered water until a smooth medium consistency forms, where it is not too thick and not too runny. Pour into a small zip-lock bag, cut the corner tip and pipe the crosses onto the muffins before placing them into the oven to bake.
  9. Bake for about 20-25 minutes checking with a skewer to see if they have cooked through.
  10. Remove from oven and enjoy warm.

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