Preheat oven to 350 °F and coat a 24 cup mini muffin tin with non-stick spray.
Add all ingredients to a medium bowl and stir together to combine thoroughly and gently.
Add a heaping tablespoon of the batter to each prepared muffin cup and bake for 16-18 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed.
Serve warm, at room temp, or chilled.
