Preheat the oven to 400 degrees F and grease a 24-cup mini muffin tin. (I use Classic Pam.)
Stir together all ingredients in a medium bowl.
Portion a heaping 1 tablespoon batter into each prepared cup and bake for about 8-10 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
Transfer to a wire rack to cool. Serve warm or at room temperature.
Notes
Store fully cooled muffins in an airtight container in the fridge for up to 3 days and heat for 15 seconds in the microwave before serving.
To make full-size muffins, bake for 16-18 minutes or until a cake tester inserted into the center comes out cleanly.
Gluten-free: Use cup-for-cup gluten-free flour blend.
Dairy-free: Use nondairy milk.
Stir the ingredients together gently.
Make them mini or full size, depending on your preference.
Serve with soups, stews, chili, eggs, or as a component at snack time.
Top with butter, honey, or apple butter if desired. Dice into smaller pieces for younger toddlers.