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I have become slightly obsessed with testing out different vegan variations of one of my favorite pastry: Muffins! It took a while before I got the right consistency since I always prefer to make them gluten-free as well. The trick is to make sure you have some decent replacement for eggs to hold these together. For this particular recipe, I combined two common egg re-placers, which are banana and flax-egg. The banana adds some extra flavor and helps keep the muffins moist and fluffy, the flax adds some fiber to help you digest those bad boys ;)
*Recipe attached in image