Heat oven to 400 degrees, and grease a 12 cup standard nonstick muffin tin with avocado oil.
Mix the dry ingredients in a medium-large bowl until well combined.
Gently stir in the milk and oil, until just combined. Do not overstir.
Distribute the batter among the muffin cups, then bake for 12 to 15 minutes minutes, or until a knife inserted into the center of a muffin comes out clean (no wet batter).
Gently loosen the muffins from the tin with a plastic spoon or chopstick, then carefully cool on a wire rack until safe to eat.
Enjoy warm with Miyokos butter and agave, date syrup, maple syrup, or honey, if you wish.
Store leftovers in an airtight container at room temperature, for up to two days.
