Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. If adding any chocolate chips, fold them in when the batter is just about mixed to avoid over-mixing.
Scoop the batter into the prepared muffin tin. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
This recipe makes 18 muffins. I have a smaller 6 cup muffin pan in addition to my standard 12-cup pan to make this recipe. TO FREEZE: Let the muffins cool completely before transferring to a ziploc bag for further storage. Frozen muffins will keep for up to 2 months. Tips for Gluten-Free Muffins: