Preheat the oven to 350° and lightly grease a 12 cavity muffin tin.

Mix the flax meal and water in a small bowl and set aside for 5 minutes until thick.

Heat the oil in a large skillet over medium heat. Add the onions, celery, carrot and mushrooms, sauté 4-6 minutes until soft and mushrooms have reduced in size and the sausage gas browned. Add the garlic, salt, sage and thyme and sauté one additional minute until fragrant.

Transfer the onion mixture to a large bowl and add the flax egg, apple and bread, mix until everything is well combined. Slowly drizzle in the vegetable broth, being sure to mix with a spoon and get every piece of bread a little wet.

Transfer the mixture to the muffin tin, filling each cavity to the top, packing the stuffing into each cavity.

Bake for 35-40 minutes until the tops are dry and starting to brown. Let cool for 10 minutes. Gently go around the sides of each muffin with an offset spatula or butter knife to loosen the side from the tin. Place a cutting board over the muffins and hold the tin and cutting board together while you flip the muffin tin upside down. Lay the cutting board on a flat surface, gently tap the tops of each cavity and then remove the tin. Hopefully your muffins come out in one piece! If not, remove any pieces and stick them to the muffin they came off of, stuffing isn’t finicky so you can usually stick it right back on!