Hot Cross Bun Muffins (Vegan)

Dry ingredients

• 1 1/2 cups almond meal
• 1/2 cup oat flour
• 2 Tbsp ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of sea salt

Wet ingredients

• 1/2 cup PureHarvest Unsweetened Almond Milk
• 1/2 cup Maple syrup
• 2 Tbsp coconut oil, melted
• 1 Tsp vanilla extract
• 1 tsp orange zest
• 2 Tbsp orange juice

Add-ins

• 1/2 cup sultanas
• 2 Tbsp chopped nuts (walnuts or pecans)

For the cross

• 2 Tbsp cashew butter
• Plash of milk to thin

1. Preheat oven to 180°C / 350°F and line a muffin tin with cases.

2. Mix dry ingredients in a large bowl: almond flour, oat flour, flaxseed, baking powder, baking soda, spices, and salt.

3. In a separate bowl, whisk wet ingredients: almond milk, maple syrup, melted coconut oil, vanilla, orange juice and zest.

4. Combine wet and dry, then fold in sultanas, and nuts.

5. For a fluffier texture, let the batter sit for 5 minutes before baking
   Spoon batter into muffin cases.

6. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
   Cool completely before piping on the cross.

7. For the cross, mix cashew butter and a splash of almond milk until smooth. Pipe or spoon a cross over each muffin.

8. Tips:
   Add some chocolate chips instead of dried fruit.
   Store in an airtight container for 3–4 days or freeze for later.