Add all of the ingredients to a blender in the order listed and blend until smooth. Use a spatula to scrape down the sides of the blender, to ensure that all of the ingredients are evenly incorporated.
Pour the batter into the prepared mini-muffin pans, filling up each cup until about 3/4 full.
Bake for 18-20 minutes, or until puffed up and golden brown. Remove from the oven and allow to cool slightly on a wire rack. Serve warm.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to three months.