Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.
TO STORE: Muffins will keep at room temperature, covered, for up to 1 week. You can store them in the refrigerator for up to 2 weeks. TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.