Ingredients

WET

70g coconut oil , virgin or unrefined (normal oil also works but its not as tasty)

1 large egg 

160ml whole milk

80g plain yoghurt 

175g honey (or maple syrup)

1/2 tsp vanilla extract

DRY:

100g wheat germ 

180g wholemeal flour

1/4 tsp salt

1 tsp cinnamon powder

1 tsp baking powder 

1 tsp bicarbonate of soda

250g raspberries , set aside a few and cut in half to decorate top if desired
 
METHOD

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.

• Put coconut oil in a pan or microwave proof bowl. Heat on the stove or Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
  
• Add the Dry ingredients with the bicarbonate of soda last. Mix just until combined.
  
• Gently stir in the whole raspberries or other add-ins of choice.
  
• Divide batter between the 12 holes. Decorate top with halved berries.
  
• Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.