Preheat the oven to 375 degrees. Make the ener-g egg replacer in its own small bowl. Put the egg, almond milk, and canola oil in a slightly larger bowl and mix. In a large bowl, mix the flour, vegan sugar, baking powder, and salt. Fold the strawberries into the dry mix. Add the wet ingredients to the large bowl, mixing until combined. You might need to add an extra splash of almond milk if the batter is too dry. Spoon the batter into greased or lined muffin tins. Bake for 25 minutes. When you take the muffins out of the oven, pierce them with a toothpick. If the toothpick comes out clean, they’re ready to eat.