Preheat oven to 375 and spray a mini muffin pan with olive oil cooking spray and set aside.

Combine the dry ingredients in a small bowl and the wet ingredients into a big bowl. Pour the dry mixture into the wet mixture and mix all together with a rubber spatula until just combined.

Using a cookie scoop or small spoon, spoon the mix into the mini muffin pan. It should fill 24 mini muffin cups.

Scoop into mini muffin pan and bake for 12 minutes or until you pull a clean toothpick out of the center of one of the muffins.

Let cool for 5 minutes. Eat warm or store in an airtight container for up to 4 days. Enjoy!:)