Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners or grease the pan well with vegetable shortening or non-stick spray.
In a large bowl, combine the flour, sugar, flax meal, baking powder and salt, mixing well.
In a measuring cup or small bowl, whisk together the soymilk, canola oil and vanilla, whisking until smooth. Add to the flour mixture, stirring just until mixed. Fold in the peaches. In a small bowl, mix together the 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Sprinkle over the tops of the muffins.
Scoop the batter into prepared pan, diving the batter evenly among the 12 cups, filling them 3/4 of the way full. Bake in the preheated oven for 25 to 30 minutes, or until the muffins are puffed and a tester inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, and remove to a rack to cool to room temperature.