Accidentally Vegan Best Gingerbread Mini Muffins (dairy-free, optionally gluten free)

Today I went to bake something (all three children home, one with a bad case of FOUR and one with a bad case of PINKEYE) and realized I'd used all the eggs for dinner last night.  (Now ten weeks without a stove! AAAAAA.)  

So I made something anyways and it was so tasty that I'm typing it out here so I can ever make it again.

Most Delicious Gingerbread According to Me

1/4 c boiling water + 2 T flaxseed (or an egg, or the egg replacer of your choice)
1/2 c coffee
1/2 c vegetable oil
1/2 c molasses (not blackstrap)
3-5 t ground ginger
3-4 t ground cinnamon
1/4 t ground cloves
1/4-1/2 t ground black pepper
1/2 t salt
2 c flour (see below)
1 t baking powder
1 t baking soda

Let flax egg sit a minute, then mix the rest of the liquids in and whisk in the spices.  If using wheat flour, mix flour with baking powder and baking soda, then combine with liquids.  If using GF flour, it doesn't matter how much you mix it, so just mix everything together really well.

Spoon into in a well-greased 24-mini-muffin tin; sprinkle top of each with a small amount of sugar (demerara or raw sugar is best - purely for textural reasons).  Bake at 350 or 375 F until still slightly wobbly in the middle, about 8 minutes, or if you prefer until dry in the middle, closer to 11 minutes.

Should come out sort of dense and chewy, in the best way.

(Bake until done in a moderate oven.)*

GF flour mix:
1 lb millet flour (I use Bob's Red Mill, which is about $3/lb at the local bulk store)
1 lb glutinous rice flour (I don't know if it makes a difference vs. regular rice flour)
1/2 lb brown rice flour (ditto about bulk store)
1/2 lb potato starch
1/4 c potato flour (adds a more moist texture, can sub with flaxseed or chia if you really want)

Whisk thoroughly.  Store somewhere.

* Family joke.  My great-grandmother, may she rest in peace, had a wood stove out in the country.  All the family recipes therefore read "Mix.  Bake until done in a moderate oven."