Healthy Hot Cross Muffins

Ingredients

• 180 g (1 1/2 cups) brown rice flour
• 100 g (1 cup) almond meal (ground almonds)
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 60 ml (1/4 cup) organic maple syrup
• 80 ml (1/3 cup) extra virgin olive oil or macadamia nut oil
• 2 organic eggs
• 80 ml (1/3 cup) almond milk or rice milk
• 180 g blueberries or finely diced apple
• Chocolate Tahini or melted chocolate to drizzle (see notes)
• 100 g (3 1/2 oz) raisins
• 500 ml (17 fl oz / 2 cups) freshly brewed Ginger Snap Chai Tea
• 240 g (8 1/2 oz / 2 cups) wholemeal spelt flour
• 3 teaspoons gluten-free baking powder
• 125 ml (4 fl oz / 1/2 cup) extra virgin olive oil
• 90 g (3 oz / 1/4 cup) raw honey or organic maple syrup
• 2 teaspoons vanilla extract
• 3 organic eggs
• 1 orange, zest and juice
• 2 red apples, finely diced, skin on
• melted dark chocolate for drizzling or my Chocolate Tahini (see notes)