Hot Cross Bun Muffins (low carb) - Sugarfree Sundays
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Hot Cross Bun Muffins (low carb)

Hot Cross Bun Muffins (low carb)

These were actually a side gig while I was on a bit of a vegan cake baking extravaganza. Best side gig I could have hoped for haha! They turned out moist, flavoursome and delicious on the first try which is amazing.  I added 'Easter' flavours to this but you could flavour them however you like!

Hot Cross Bun Muffins (low carb)

Yields10 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Wet
 160 ml milk of choice
 6 egg whites (or 3 whole eggs)
 200 g steamed pumpkin (can sub banana)
 1 tbsp vanilla extract
 1 tbsp lemon juice
 1 tbsp liquid sweetener (as desired)
Dry
 60 g whey protein powder
 60 g coconut flour
 30 g nut or seed flour of choice (I grind sunflower seeds)
 25 g flaxseed flour
 15 g psyllium husk
 2 g xanthum gum
  tsp salt
 1 tsp baking powder
Spices and add ins (optionals, adjust as desired)
 1 tsp cinnamon
 1 tsp mixed spice
 1 tsp lemon zest
 40 g dried berries/currents
 50 g chopped up sugar free chocolate
1

Preheat oven to 175 degrees. Combine wet ingredients in a blender and blend. Alternatively, if you don't have a blender, mash the pumpkin with a fork and beat it all together with a fork.

2

Combine dry ingredients and mix well.

3

Pour wet ingredients into dry and mix.

4

Add in spices and extra bits.

5

Divide into greased muffin tray and bake for 30 minutes (knife should come out clean).

6

If you want to add little crosses, combine some milk, coconut flour and xanthum gum to make a little paste.

Ingredients

Wet
 160 ml milk of choice
 6 egg whites (or 3 whole eggs)
 200 g steamed pumpkin (can sub banana)
 1 tbsp vanilla extract
 1 tbsp lemon juice
 1 tbsp liquid sweetener (as desired)
Dry
 60 g whey protein powder
 60 g coconut flour
 30 g nut or seed flour of choice (I grind sunflower seeds)
 25 g flaxseed flour
 15 g psyllium husk
 2 g xanthum gum
  tsp salt
 1 tsp baking powder
Spices and add ins (optionals, adjust as desired)
 1 tsp cinnamon
 1 tsp mixed spice
 1 tsp lemon zest
 40 g dried berries/currents
 50 g chopped up sugar free chocolate

Directions

1

Preheat oven to 175 degrees. Combine wet ingredients in a blender and blend. Alternatively, if you don't have a blender, mash the pumpkin with a fork and beat it all together with a fork.

2

Combine dry ingredients and mix well.

3

Pour wet ingredients into dry and mix.

4

Add in spices and extra bits.

5

Divide into greased muffin tray and bake for 30 minutes (knife should come out clean).

6

If you want to add little crosses, combine some milk, coconut flour and xanthum gum to make a little paste.

Hot Cross Bun Muffins (low carb)