*Gluten, Sugar & Dairy Free


  • 150g of almond meal (if you are using a TM just use whole almonds and dessicated coconut and mill together until fine then proceed with step one)
  • 120g coconut flour
  • ¼ cup Natvia (or preferred sweetener)
  • 3 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1 tsp ground cloves
  • 1 tsp baking powder
  • Pinch sea salt (or pink Himalayan – my fave!)
  • 6 eggs
  • 100g melted coconut oil
  • 150g coconut milk
  • 180g apple peeled and chopped into small pieces (or grated)\
  • 80g unsweetened dried figs
  • 40g unsweetened dried cherries
  • 40g unsweetened dried sultanas

For the crosses

  • 50g  coconut flour
  • 50ml almond or coconut milk


  • Preheat your oven to 180C.
  • In a large bowl or in the bowl of your food processor, mix the almond meal, coconut flour, Natvia, spices, baking powder and salt.
  • Add the coconut oil, coconut milk and eggs and mix until just combined.
  • Add the apple and the dried fruit.  Mix again until it forms a dough.
  • Once the mixture is all combined, scoop portions into muffin cases (either greased with coconut oil or ungreased if you are using silicone muffin trays).
  • Mix the coconut flour and milk for the crosses in a small bowl with a fork until smooth, then pour into a small Ziploc bag.  Seal the bag and cut a very small corner off.
  • Pipe crosses over each of your muffins.
  • Bake for about 25 – 30 minutes or until browned slightly on the top.
  • Enjoy!!

Easter Hot Cross Muffins