Preheat oven to 350°
Combine the flaxseed meal and water together in a small bowl to form the flax eggs. Set aside in the freezer for a few minutes while prepping the remaining ingredients.
In a large bowl, add all of the remaining ingredients, adding in the flax eggs last. Whisk to combine (can also use standing mixture). Note: batter will be thick.
Distribute the mixture into a lined muffin pan (I used a standard cookie scoop to do this- 2 scoops each) and bake for 20-22 minutes.
Remove the muffin pan from the oven once done and remove each muffin out of the muffin pan onto the counter in order to cool faster. You will likely have 3 more muffins to bake, so repeat the baking process as needed.
Once all muffins are done baking and have cooled, sprinkle them with powdered sugar and enjoy!