Preheat oven to 350 degrees F.
In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.
In a large bowl, combine wet ingredients and blend with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.
Place batter into a 12 cup muffin tin sprayed with cooking spray.
Bake for 25 minutes.
Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.