Hot Cross Bun Muffins (low carb) - Sugarfree Sundays
2522
cp_recipe-template-default,single,single-cp_recipe,postid-2522,theme-bridge,bridge-core-3.0.2,woocommerce-no-js,tribe-no-js,qodef-qi--no-touch,qi-addons-for-elementor-1.5.4,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-28.8,qode-theme-bridge,wpb-js-composer js-comp-ver-6.9.0,vc_responsive,elementor-default,elementor-kit-6525

Hot Cross Bun Muffins (low carb)

27 Mar Hot Cross Bun Muffins (low carb)

Posted at 06:13h in by

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)

AuthorMaxine SchuilingCategory, , , DifficultyBeginner
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
 ⅓ 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
 ⅓ 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)
IngredientsDirections
Print page
0 Likes