Preheat your oven to a fan-forced 160C and grease a 12 muffin pan. In a saucepan, melt vegan butter and add honey/maple syrup. Remove from heat, set aside and allow to slightly cool. In a bowl, whisk together the yoghurt, egg, lemon zest and juice, then add the butter and honey mixture. In another bowl, sift the dry ingredients together and lightly fold into the yoghurt mixture. Pour the mixture into your muffin pan and bake for about 20-25 minutes until golden. Decorate with berries, coconut or both!