I have a delicious recipe for you. A delicious muffin with an Easter twist! Hot cross bun spiced muffins. Woah, seriously scrumptious! The base flour for these is brown rice flour (which is naturally gluten free). It looks like a lot of ingredients but they are worth the effort.
  • 4 tbsp coconut oil
  • 3/4 cup coconut sugar
  • 1 cup brown rice flour
  • 1 whole egg
  • 1 tbsp honey
  • Dash of vanilla extract
  • 1/3 cup almond milk
  • Pinch of cinnamon, ginger & nutmeg
  • Small pinch of salt
  • 1 tsp baking powder
  • 1/3 tsp bicarbonate of soda

Frosting & mini eggs:

  • 4 tbsp thick coconut cream
  • 1 tbsp honey
  • Dash of vanilla extract
  • 1/2 cup cashew nuts
  • 1 tbsp brown rice syrup/honey
  • 3 tsp freeze dried berry powder
  • 1 tsp beetroot powder
  • Preheat your oven to 180c and line a cupcake tray with cases (I prefer to use a silicone tray because the muffins just pop out!)
  • In a food processor, cream together the coconut sugar, rice syrup/honey and coconut oil until
  • reasonably smooth.
  • Add in the egg and vanilla and mix again.
  • Pour in the remaining dry ingredients and blend. Finally, pour in the almond milk and blend until
  • your mixture is really nice and smooth.
  • Divide the cake batter into each of the cupcake cases and bake them in the over for around 15
  • minutes or until completely cooked through. Pop them onto a write wrack to cool completely.
  • Whilst the cakes are cooking, you can make the eggs and frosting. For the frosting, simple mix the
  • coconut cream, vanilla and rice syrup in a bowl and pop this into the freezer to set slightly.
  • To make the raw easter egg decorations, blitz the cashew nuts, syrup and powders in a food
  • processor until well combined. Roll the mix into small egg shapes and place these into the fridge or
  • freezer whilst your cakes bake and cool.
  • When your cakes are fully cooled and ready to decorate, spread a generous portion of coconut
  • cream icing onto each of them (you could also pipe it if you would like) and top with three of the
  • little Easter eggs. Enjoy!
*Recipe in collaboration with Charley’s Health*