Vegan coconut and kiwi muffins
- 1tsp baking powder
- 225g self-raising flour
- 150g caster sugar
- 60g desiccated coconut
- Zest 1 lime
- 225g dairy-free coconut yogurt
- 50ml rapeseed oil
- 4 kiwis
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-cup muffin tray with paper cases.
In a large mixing bowl, stir together the baking powder, flour, caster sugar, desiccated coconut and lime zest.
Beat together the coconut yogurt and rapeseed oil. Stir the mixture into the dry ingredients, along with two of the kiwis, peeled and diced, until just combined.
Divide the mixture between the paper cases. Peel the other two kiwis and slice each one into six. Use one slice to top each of the muffins.
Bake for 25 mins, until a skewer pushed into the centre of the muffins comes out clean. Cool for 10 mins in the tin before turning out onto a rack to cool completely. Tasty on their own, they can also be served with a little extra coconut yogurt.