EASY HOT CROSS Buffins (Muffins Vegan, Oil-Free)
EASY HOT CROSS BUFFINS This one is for those of you who want to do Easter baking and don’t have the patience to wait for bread to rise
These healthy “Buffins” are so easy to make and a great snack! I opted to use chocolate chips inside but you can use dried fruit if that tickles your fancy more
Ingredients:
DRY:
- 1 cup oat flour (can use GF oats)
- 1/4 cup vegan protein powder (I used @macr0mike hot cross bun flavour)
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon mixed spice
- 1/2 cup non-dairy chocolate chunks (or dried fruit)
WET:
- 1/2 cup almond milk + more if needed
- 1 tablespoon lemon juice
- 2 tablespoons applesauce
TOPPING:
- 30g non-dairy white chocolate, melted
Method:
Preheat the oven to 175 degrees C/350 degrees F, fan-forced. Line 6 muffin holes with liners or use a silicone mould like I did
In a bowl, mix together the wet ingredients and set aside.
In another bowl, combine all the dry ingredients. Pour the wet ingredients into the dry and stir until no dry flour remains.
Divide the batter amongst the 6 muffin holes
Bake for 15-18 minutes until a knife inserted comes out clean
Remove from the oven and place in the fridge to help cool quicker
Once the muffins have cooled down, melt the white chocolate and drizzle it over each muffin in the shape of a cross
*Storage tips: in an airtight container in the fridge for up to 5 days, or frozen for months.
Enjoy!
All credit to the right owner Michelle
Michelle via instagram (run2food). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
