No eggs - no worries! You can still whip up a batch of yummy muffins, and make them sugar-free and gluten-free too. I got these done in less than an hour and took them to a Connect the Dots art appreciation event. This charity connects and engages older people and people living with dementia in art tours and workshops in galleries around Auckland. I help out at Pah Homestead, such a lovely venue.

4 tbsp flaxmeal (ground flaxseed)
10 tbsp filtered water
1/4 c maple syrup
3/4 c rice syrup
1/4 c coconut oil, melted or any neutral flavour vegetable oil
1/4 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
2 c flour (I used white and wholemeal spelt, you can also use almond or oat flour)
1/3 c cocoa powder
1/3 c chocolate chips, plus more for sprinkling
1/3 c cranberries

Preheat oven to 180C. Line a muffin tin with paper cases. I used 24 mini muffin pans and 6 large muffins.
Mix flaxmeal and water in a large bowl and let stand for 5 minutes.
Add sweeteners and oil and whisk until combined.
Add salt, baking soda, baking powder, flour and cocoa powder and mix to combine. Finally add in chocolate chips and cranberries. If the mixture is too stiff, loosen it with a little non-dairy milk. If the mixture is too sloppy add some more flour.
Spoon into your muffin tins up to the top. Sprinkle a few more chocolate chips on top.
Bake for 13-18 minutes depending on the size of your muffins. Rotate the tray halfway through and use a knife or skewer to check the cakes are cooked through.
Remove from oven, leave in the tins for 10 minutes, then turn out onto a wire rack to cool completely.