Preheat oven to 375°F. Grease or line a standard muffin pan with cupcake wrappers and grease them lightly.
In a large mixing bowl, combine all the flours, sugar, baking powder, baking soda, cocoa powder, malted milk powder and salt.
In another mixing bowl, whisk buttermilk, eggs (egg replacer mixture) and vanilla.
Add the wet ingredients to the dry ingredients and mix until well combined. Divide the batter evenly in the muffin pans and bake for 25~30 minutes. Cool in the pan for 10 minutes. Remove onto a wire rack and cool completely.
Make the Glaze: Place all the ingredients in a small saucepan. Bring to a simmer, stirring occasionally, then remove from the heat and drizzle over the tops of the cooled muffins.