Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the yogurt to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry
Transfer the mixture between muffin cases in a muffin tin
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean
For the syrup:
Whilst the muffins are baking, mix together the lemon juice and maple syrup
Drizzle it over the muffins as soon as they’re out of the oven – it will soak into the muffins better when they’re hot
These muffins taste best eaten on the day they’re made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!
*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu.**You can alternatively use almond flour.Tips for baking with lemons
For optimum lemon flavour, I would recommend using fresh lemons (not ones that you’ve had sitting in your fruit bowl for weeks!) and organic ones if possible.
You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
I would recommend tasting the lemon juice you’re using and adjusting the amount of lemon juice you use accordingly.
For the lemon zest, make sure you use unwaxed lemons.