You can smash up (or blend) about half a banana to use as an egg substitute for muffins. The bananas work well because it provides the stickiness but also retains the moisture needed for yummy muffins. I've used this method before, and it worked well. Adding a little yogurt to this mixture would probably make it work even better by adding smoothness to the batter.

You could also use the flaxseed, but I have never personally tried it. I didn't want any crunchiness to my muffins. However, this blog post shows a great breakdown of the results using various egg substitutes for muffins (including flaxseed):
http://vegematarian.blogspot.com/2007/06/egg-substitute-3.html

L to R: flaxseed, Ener-G, silken tofu, and egg

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