Hot Cross Buffins (aka Muffins)
These wholesome, gluten-free Hot Cross Buffins (aka Date Muffins) are moist, fluffy, and warmly spiced with cinnamon, ginger, nutmeg, and allspice. Naturally sweetened with coconut sugar, sultanas, and dates, they’re rich in protein and made with whole food ingredients.Easy to whip up, no mixer needed, just a bowl and whisk. Skip the cross and you’ve got the most delicious, nourishing Date Muffins, perfect for lunchboxes or with a cup of tea.P.S. Ever checked the label on store-bought muffins or hot cross buns? Last time I counted, there were about 30 ingredients, and only a handful were actual food. The rest? A mix of emulsifiers, thickeners, preservatives, cheap vegetable oils, glucose, and processed soy and wheat additives. Yikes.This recipe uses just 12 real, wholefood ingredients, nothing your body can’t recognise, digest, and turn into fuel. Unlike lab-made "Frankenfoods," which can strain your system, disrupt hormones, and throw off gut balance, these muffins nourish without the nasties.
Nutritional Profile
Wholesome Human Hero Ingredient: Dates
Famed for being a health food, it is worth noting that dates are high in natural sugars and contain more calories per serving than fresh fruits; therefore, they are best consumed in moderation or as an occasional sweet treat.
Despite their calories, dates contain fibre and many vitamins and minerals, including calcium and magnesium, that support healthy digestion and bone health.
The best way to enjoy dates is to add them to a nutritious snack with protein like nut butters or incorporate them into various side dishes, desserts and wholesome baked goods like these muffins as a natural sweetener.
Ingredients
Dry Ingredients
- 1 ½ cups almond meal
- 1 ½ cup buckwheat flour
- 1 tsp bicarb soda
- 3 tsp cinnamon
- 1 tsp mixed spice
- ½ tsp ground ginger
- ½ tsp allspice
- ⅓ – ½ cup coconut sugar, reduce the sugar if you prefer less sweet muffins
Wet Ingredients
- ½ cup organic sultanas, no oils or preservatives
- ½ cup organic dates, chopped, no oils or preservatives
- ½ cup of water, to soak the dried fruit and then will be used in the mixture
- 1 cup almond milk
- ¼ cup coconut oil, melted
- 2 eggs, whisked
Crosses (Optional)
- ½ cup buckwheat flour
- ¼ cup water
Instructions
- PREHEAT oven to 180°C prepare a 12-hole muffin tray using unbleached muffin cases.
- SOAK dried fruit in ½ cup of boiling water for 10 mins and cool.
- MIX dry ingredients.
- WHISK wet ingredients, except for the dried fruit.
- POUR the dried fruit mixture into the dry ingredients, including the water.
- COMBINE and mix well both dry and wet ingredients.
- POUR into muffin cases and bake for 22-25 minutes.
Crosses (Optional)
- MIX buckwheat flour and water to form a paste. Add more water to make it fluid but keep it quite thick.
- FILL into a small ziplock bag and then cut a small hole across the corner. Use this to pipe crosses onto the top of each buffin before baking.
- Substitute buckwheat flour for brown rice flour
- Substitute the dried fruit you may have in the pantry with any dried fruit of choice, like currants, apricots, or raisins
- Use less sugar if you prefer a semi-sweet muffin.
This recipe is:
Health Benefits:
- Energy Boosting
- Stress Busting
- Mood Balancing
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