Lemon Cranberry Muffins

Preheat the oven to 180°C (350°F) and line a standard 12-cup muffin tin.
Add the yogurt, olive oil, vanilla, lemon zest, and lemon juice to a large mixing bowl and whisk well to combine.
330 grams (1 ⅓ cups) nondairy yogurt, 50 ml (¼ cup) olive oil, 2 teaspoons vanilla extract, Zest of 2 lemons, Juice of 1 lemon
Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Whisk until just combined. Don't over mix - a few streaks of flour are fine.
260 grams (1 ¾ cups) spelt flour, 100 grams (½ cup) coconut sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
Add the cranberries to the batter and gently fold to incorporate.
150 grams (1 ½ cups) cranberries
Spoon the batter into the prepared muffin tin, dividing equally between the cups. Bake for 18-20 minutes, or until golden.
Cool for a few minutes in the tin before removing and cooling fully on a wire rack. The muffins can be stored at room temperature for a day or two or refrigerated up to five days.