Paleo hot cross muffins

When we get recipes as good as these, I just can't contain my excitement. These are healthy and filling and packed with goodness. Even better its refined sugar free (like most of my baking recipes). they are a perfect on the go snack or a quick breakfast.

With wonderful flavours of zesty orange and slightly sour cranberries. The crunch from the seeds and the subtle spice of cinnamon in the background. All the flavours just work so well together. Although almost all of the flour in these muffins come from almond flour, you can't taste any almond or marzipan flavour at all! yuck. Sorry for all the marzipan lovers.

Just to add to their amazingness, they're supposing light for a paleo muffin, which they usually are quite dense. These lovelies will hold for up to a week in an air tight container although they start to dry after 3 days. But don't worry they're just as tasty!

Paleo Hot Cross Muffins

Serves: 12 small muffins

Ingredients

• 200g almond flour

• 84g tapioca flour (arrowroot starch or corn starch can also be substituted)

• 1tsp baking powder

• 2tsp cinnamon

• 1 tsp each of allspice, cloves and nutmeg

• 50g rasins

• 30g cranberries

• zest of an orange

• 3 eggs

• 120ml coconut oil

• 90g honey ( or substitute coconut sugar for lighter, fluffier muffins)

Method

- Preheat a fan oven to 175 degrees. Line a muffin tin with six cupcake cases.

- Measure out all the dry ingredients excluding the extras.

- Thoroughly combine all the wet together, until it looks like a thick paste.

- Stir the wet into the dry until combined together. Then fold through the extras and optional chocolate chips, making sure everything is distributed evenly within the batter. Leave it to sit for a few minutes- the batter will thicken up in this time.

- Spoon the batter into the 6 cupcake cases, filling 3/4 of the way up. Wet the tips of your fingers and gently smooth the tops of the muffins. This will help them rise in a domed form and have a smoother top.

- Place in the oven and bake until a tooth pick inserted in the middle comes out with moist crumbs AND the tops are starting to go a orange-y, golden colour.

- Take them out and allow to them to cool in the pan for an hour before removing them to an airtight container.