Some mornings I just need a little bit of sweetness with my cup of coffee.  These coconut and vanilla muffins fit the bill perfectly. 

 

250 g Sharpham Park Wholegrain Spelt Flour 

2 teaspoons baking powder

150 g desiccated coconut

Pinch of salt

50 g Coconut sugar

1 teaspoon bicarbonate of soda

½ teaspoon ground cinnamon

3 teaspoons vanilla extract

30 g melted coconut oil

250 g soy yoghurt

½ teaspoon apple cider vinegar

75 g maple syrup

 

Preheat the oven to 180 C.  Line a cupcake/muffin tin with liners.

 

Mix together the spelt flour, baking powder, desiccated coconut, salt, coconut sugar, bicarb and cinnamon together.  In a separate bowl mix together the remaining ingredients and stir until combined.  Add the wet ingredients to the dry ingredients stirring in until just combined. Using a tablespoon, spoon the mixture into the liners (3/4 full) and bake for approximately 10-15 minutes, checking after 10 minutes.