Preheat oven to 375° Fahrenheit. Grease, line, or use a 12 cup silicone muffin pan. Set aside.
In a large bowl, stir together the dry ingredients. In a separate bowl, whisk together the wet ingredients.
Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
Divide batter evenly into prepared muffin pan. Bake for 15-17 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
Take all the cold ingredients out of the refrigerator at least 15 minutes prior to cooking - milk, yogurt, eggs, maple syrup, and butter
I've provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be.
You can also substitute maple syrup with: one medium overripe banana (will be about ½ cup mashed), ½ cup unsweetened applesauce, or date syrup.
After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined
Storage: refrigerate for up to 4 days. Freeze for up to 3 months..