Almond Croissant Cupcakes

Preheat your oven to 180°C and line a cupcake tin with 6 liners. In a small bowl, mix the flaxseed with water and let it sit for 5 minutes to thicken.

In a large bowl, whisk together the thickened flax mixture, maple syrup, almond butter, almond extract, soy yogurt, and plant-based milk. Add the flour and salt, then gently fold everything together until just combined—don't overmix.

In a separate bowl, combine all the almond filling ingredients until you get a thick paste. Divide half the batter among the cupcake liners, add a spoonful of almond filling to each one, then top with the remaining batter. Sprinkle with sliced almonds and bake for about 20 minutes, or until golden and a toothpick comes out clean.