Place all ingredients into a food processor and blend until smooth, scraping down the sides as needed, for about 30 seconds. Fill muffin cups about 3/4 full. Smooth tops.

Bake for 30-32 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden.

Remove from oven and let cool slightly in the pan. Use a paring knife to loosen edges and cool completely on a wire rack.

Store for up to 5 days in an airtight container in the refrigerator.