Mix warm water and active dry yeast, and let it sit for 10 minutes.
In a large bowl, combine the yeast mixture with the rest of the ingredients. Knead the dough to form a smooth ball (by hand, about 10 minutes).
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size. (1 ~ 1½ hours)
Divide the dough into 8 pieces, and shape each piece into balls. Place them on parchment paper, cover, and let it rise 1/2 hour.(Sprinkle some cornmeal or milled panko on the parchment paper and tops of muffins to prevent them from sticking)
On a greased griddle or pan, cook the muffins on medium/low heat for 10 minutes on each side, or until golden bown. If the muffins rise too much, flatten them by gently pressing down with a spatula. (Depending on the thickness of your muffins, it might take longer to cook)
Let the muffins cool completely, then split them open with a fork. Toast them and serve with vegan butter or your favorite jam. Enjoy!