1 egg replacer (I used 1 tablespoon flaxseed meal + 3 tablespoons hot water)
1 1/2 cups flour
1/2 cup organic sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 cup nondairy milk (I use almond)
1/2 cup oil
1. Preheat oven to 400 degrees F. Mix flaxseed meal and water, and let sit for 10 minutess. While waiting, sift together dry ingredients.
2. Combine egg replacer, milk, and oil in a bowl. Add dry ingredients to this mixture and stir until just moistened.
3. Fill muffin tins 2/3 full and bake for 10-12 minutes.
I just sprinkled cinnamon on top before baking, but you can make some really yummy icing using powdered sugar and nondairy milk, or roll muffins in melted earth balance and then in a cinnamon sugar mix for extra sweetness.
Source of recipe: This recipe was modified from this one: http://www.food.com/recipe/cinnamon-muffins-25969