Easy Mini Butter Mochi Muffins (vegan, gluten-free)

0 Preheat the oven to 350 degrees F. Grease a mini muffin pan very well with butter. Do not use liners. You want the crispy exterior.
1 In a small bowl, prepare the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
2 In a large bowl, whisk together the flour, dark brown sugar, baking powder, and salt. In a smaller bowl, add the flax egg, melted butter, coconut milk, and vanilla. Whisk until well combined. Add wet to dry and whisk until well combined.
3 Scoop batter into mini muffin tins. Fill it all the way to the top. Sprinkle tops with sesame seeds. Bake for 30-35 minutes until golden brown. Cool in the pan for 5-10 minutes. Remove and place on a wire rack to cool completely. Store in an airtight container on the counter for 3 days. You can pop them in the microwave for 5-10 seconds to reheat them. Enjoy!