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 not using any other oil).
Once melted, add the yogurt to the same bowl along with the vinegar, date syrup, vanilla, salt, ginger and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and mixed spice.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 15 minutes until risen and an inserted skewer comes out clean.
Leave to cool before applying the glaze.
For the glaze:
Mix together the coconut oil and the maple syrup – if coconut oil is solid then use a small whisk to combine.
If the mixture is quite liquidy, I’d recommend placing in the fridge for a bit for it to firm up slightly.
Make sure the muffins have cooled completely before drizzling over the glaze (if you want it to look nice), otherwise hot muffins will melt the glaze.
Taste best when fresh, but keeps covered in the fridge for up to a few days.
*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.**Freshly grated ginger can be quite strong, so if making this for children or for people who don’t like ginger, you might want to use a little less. If you can’t use freshly grated ginger, you can substitute around 1 tablespoon ground ginger instead – the flavour is better with freshly grated ginger though!***You can alternatively use almond flour.