In a small bowl mix your flax eggs and allow to sit for about 5 minutes.
In a separate small bowl make vegan buttermilk by adding non-dairy milk and apple cider vinegar. Allow to sit until curdled or about 5 minutes.
In a large bowl add all your dry ingredients and whisk together.
In another large bowl mix all your wet ingredients together.
Create a small well in the dry mix and add your wet ingredients to it. Fold the dry into the wet until thoroughly combined.
Line your muffin tin and fill until full, less if you want more muffins. Fill any unused muffin moulds with water.
Place a pan with water in the oven on the bottom rack. Place your muffin tin on the rack just above. Bake for 18-22 minutes or until a toothpick comes out clean.