Vegan parmesan muffins

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup vegan parmesan cheese
1 cup unsweetened plant-based milk
1/3 cup olive oil
2 tablespoons maple syrup
Instructions:
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, oregano, and basil.
Add the vegan parmesan cheese to the dry ingredients and mix well.
In a separate mixing bowl, whisk together the plant-based milk, olive oil, and maple syrup until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 of the way full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely.