Indeed the recipe calls for 1 1/2 eggs. This wasn’t a problem for me, as I often have a jar of either yolks or whites in the fridge; for this recipe I spooned out what I estimated as half an egg. If that seems too fussy for you, go with one and see how it works, adding a splash more of oil if the batter seems too dry.
As for using flax instead of oil, give it a try and let us know how it turns out!
Anonymous, there is such thing as rice bran oil, which the author lists as a choice in the recipe. As for nutritional content, these muffins are packed full of fruit, veggies, and nuts with not a whole lot of oil. I replaced half of the flour with whole wheat pastry flour and thought they were delish.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry