Preheat oven to 350 degrees and lightly grease a muffin pan.
Make your egg replacer and set aside. You could use a flax egg if no replacer mix is available.
While the butter is melting, combine your dry ingredients with a whisk in a large mixing bowl.
Make a well in the dry ingredients. Pour the butter, oil, "eggs", and milk in the well and stir until well-mixed. Pour into the prepared muffin tin and bake for 25-30 minutes, or until a fork comes out clean. Serve hot or store in an airtight container for up to 5 days (best kept in the fridge and reheated when you're ready to eat again).