Preheat oven 350 F/180 C. Line up muffin pan with cup cake liners or use silicone muffin cup greased with butter/oil.
First start with mixing dry ingredients. In a mixing bowl add all dry ingredients and mix very well and keep aside.
In a blender add all wet ingredients and blend very smooth,until no crumble left.
Slowly add wet ingredients mixture into dry ingredients whisk thoroughly but don't over mix.
Pour muffin batter into prepared muffin cups or muffin pan 1/3, left place for puffing.
Bake 20 minutes or until toothpick insert came clean.
Cool it before serving or storing in container. It can be stored for 7 days.
Kids will love it for snack or if packed in their lunch box,though grownups can also have it with evening tea.
