Burny fingers and muffins don't go well together, kids. Pro Tip: store your cooling rack somewhere other than under your oven.
Why is there an egg in the original recipe for “Banana-Flax Breakfast Muffins?” The recipe has a quarter cup of ground flaxseed, which is equivalent to 4 eggs in the vegan baking world. The egg seems to add only unnecessary cholesterol since the chemical leaveners and buttermilk and flaxseed do an excellent job of leavening and binding, effectively replacing the role of an egg. Furthermore, why is there 1 cup of sugar in breakfast muffins? Bananas are naturally sweet; they really don’t need the help.