Hot Cross Muffins

When I first started our gut healing journey using the GAPS nutritional protocol to support my daughter’s eczema and allergies, it meant removing grains and starches for a period of time (to help starve the pathogenic bacteria in the gut).

And as you can imagine… that came with its own challenges.

Especially during celebration times like Easter.

I still remember those early days, nearly 10 years ago now. I was so determined to help my daughter heal, but at the same time, I didn’t want her to feel like she was missing out on the joy of being a child… the celebrations, the traditions, the little things that make these moments special.

Over time, I’ve come to see that learning to go without can also be part of the healing journey. But in those early days, I just wanted to find a way to make it work.

So I started experimenting… a lot. Mostly trying Jo Whitton's Quirky Cooking recipes because her recipes are delicious.

Until eventually, I did my GAPS Coach training, learned GAPS cooking principals and I found my rhythm with baking using nuts and seeds.

This recipe is one of those little wins that came out of that season.

It’s not exactly a traditional hot cross bun (we’re using a muffin tin here, so yes… a little shortcut 😆), but when you’ve been off grains and starches for a while, this really hits the spot.

It’s gently spiced, naturally sweetened, higher in protein, and much kinder on the gut.

And even if your family can tolerate regular hot cross buns, this is still a beautiful, nourishing version to try.


I hope you enjoy them as much as we do! 😊

Hot Cross Muffins

Muffins Part 1 (Prep - 24 hours before)

Ingredients:

  • 250g almond flour (store bought or ground from whole almonds)

  • 1/4 cup of whey, yoghurt, coconut yoghurt or kefir

Instructions:

  1. In a large bowl, mix the almond flour and your chosen cultured ingredient until it forms a dough.

  2. Place the dough into a glass container and cover.

  3. Leave it at room temperature for 24 hours to ferment.

This step is an important step in preparing the almond flour. By fermenting it for 24 hours, it helps break down compounds in the nuts, making them easier to digest and improving the texture of your muffins, making them more fluffy.

If you’ve ever been curious about why fermentation makes such a difference (and how to do it properly at home), come and join my next fermentation workshop. 😊

Muffins Part 2 ( 24 hours later)

Ingredients:

  • 4 eggs

  • 100g sultanas

  • 150g good quality fat (butter, ghee, lard, and coconut oil work well)

  • 50g honey

  • 1 Tbsp cinnamon

  • 1/4 tsp ginger powder

  • 1/4 tsp nutmeg powder

  • 1/4 tsp allspice powder

  • 1/2 tsp bicarb soda

Instructions:

  1. Preheat your oven to 180°C.

  2. Grease a muffin tin well with your chosen fat.

  3. In a food processor, blend the fermented almond mixture, eggs, fat, honey, spices, and bicarb soda until it forms a thick batter.

  4. Gently fold in the sultanas.

  5. Spoon the mixture evenly into the muffin tin, filling each about 3/4 of the way.

  6. Bake for 25 minutes, then check with a skewer. If it comes out clean, they’re ready. If not, bake for another 5–10 minutes and check again.

  7. Allow the muffins to cool in the tin for about 15 minutes before removing.

Now for the part that makes them feel like the “real thing”… these finishing touches are optional but worth it. 😊

Honey Glaze

Ingredients:

  • 1 Tbsp honey

  • 1 Tbsp warm water

Instructions:

  1. In a small bowl, mix the honey with warm water until it becomes a smooth, pourable glaze.

  2. While the muffins are still slightly warm, lightly brush the glaze over the top of each muffin.

The Cross

Ingredients:

  • 2 tsp gelatine

  • 2 Tbsp water (just enough to dissolve the gelatine)

  • 1 Tbsp tahini

Instructions:

  1. In a small bowl, sprinkle the gelatine over the water and let it sit for a minute to bloom.

  2. Gently warm the mixture over a bowl of hot water until the gelatine fully dissolves.

  3. Stir in the tahini until smooth and pipe-able.

  4. Once the muffins have cooled slightly, pipe crosses onto the cooled muffins.

The gelatine helps the tahini set, so the cross holds its shape while still staying soft.

Written By: Christy Nestor

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