Combine milk and flaxseed in a small bowl and set aside.

Preheat oven to 425. Line 12 muffin cups with parchment liners or spray with cooking spray.

In a large bowl, whisk eggs until smooth.

Mix in brown sugar, oil, applesauce, vanilla, molasses, and milk/flaxseed mixture until combined.

Add gluten free flour, baking powder, baking soda, salt, and cinnamon, and stir with a wooden spoon just until combined.

Spoon the batter evenly into prepared muffin tin, the batter will go almost to the top but don't worry, they won't overflow.

Bake for 5 minutes at 425, then, keeping the oven door shut, reduce the temperature to 350 and bake an additional 14-15 minutes. A toothpick inserted in the center should come out clean.

Allow muffins to cool in the muffin pan for about 5 minutes before removing to a wire rack.

Store in an airtight container at room temperature for 1 or 2 days, or in the fridge up to 5 days.

For longer storage, freeze the muffins in a freezer safe bag for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature. You can heat them up in the microwave for a softer texture.