Easter Choc-Cross Muffins

These decadent little chocolate-spiced muffins are a great alternative to hot-cross buns for those wanting a gluten-free Easter treat. Whip up a batch on Good Friday and watch them disappear, hot and fresh straight out of the oven! A smidge of butter makes them truly delicious…and when you hit a chunk of chocolate, it’s absolute bliss.


The Recipe


  • 100g butter
  • 4 Tbsp honey
  • 2 large free- range eggs
  • 1/4 cup Healtheries Rice Flour
  • 3/4 cup ground almonds
  • 1.5 tsp baking powder
  • 1 Tbsp cocoa powder
  • 2 Tbsp natural yoghurt 
  • 2 Tbsp milk 
  • 1/2 tsp cinnamon
  • 1/4 tsp mixed spice
  • 1/2 cup Healtheries 99% Sugar Free Dark Chocolate Baking Bits
  • 3 Tbsp Healtheries Rice Flour
  • 2 tsp water


  1. Pre-heat the oven to 180°C and grease and line a muffin tray with baking paper or use silicone muffin moulds.
  2. Gently melt the butter and honey together in a small saucepan over a low heat. Leave to cool slightly. Pour into a large bowl and add the eggs. Beat well to combine.
  3. Now add the rice flour, ground almonds, baking powder, cocoa powder, yoghurt, milk, spices and chocolate baking bits and gently fold together.
  4. Now spoon or pour the mixture into the muffin moulds and fill almost to the top.
  5. Now make the cross mixture; combine the rice flour and a little water in a small bowl to form a thick paste- add the water gradually to ensure you end up with the right consistency. Scoop the mixture into a plastic zip- lock bag and condense the mixture into one corner of the bag. Cut the tip of the corner of the bag to create a piping bag. Pipe crosses onto the top of each muffin.
  6. To Bake for 15- 20 minutes or until only just cooked.
  7. Once cooked, remove from the oven and leave to cool slightly before unmoulding. Enjoy!



To make a Dairy Free version, substitute 100g of butter for coconut oil, 2 Tbsp natural yoghurt for coconut yoghurt, and 2 Tbsp of cow’s milk for almond milk.