Place all ingredients in a bowl and mix with a spatula until well combine.
Line a muffin tin pan with silicone muffin liners and use an ice cream scoop to scoop the mixture into each silicone muffin liner (just FYI – this batter made 14, almost 15 muffins, so after my 12 finished cooking, I cooked the last 3). Place in oven and bake for 20-25 minutes, or until slightly browned on top.
Remove from muffin tin and place on a cooling rack. Once muffins are slightly cooled, run a knife around the edge of the silicone liner to ensure the muffin comes out clean.