The flour mix that I use comes from "The Food Allergy Survival Guide" by Melina, Stepaniuk and Aronson. I keep a container of it mixed up and the muffins are great - they have 18 variations in the book but these are my favourite. I'm egg-sensitive too, and prefer ones that aren't sweet.

Flour Mix:
3 cups potato starch or tapioca starch
2 cups chickpea flour
2 cups brown or white rice flour
1 cup arrowroot starch (or tapioca starch if you're using the potato starch above)

Onion Herb Muffifns:
2 cups Flour Mix
2 tsp. sugar
1 Tbsp. baking powder
1/2 tsp. xanthan or guar gum
1/2 tsp. salt
1 tsp. each dried thyme and dried rosemary
2 cups nondairy milk (I use soy)
1/2 cup oil (I use canola)
1/2 cup finely chopped onions

Combine the dry ingredients, then whisk in milk and oil. Stir in onion at the last. Non-stick muffin pans are definitely the best for these. Bake at 375 degrees for about 25 mins. Makes 12.