Preheat the oven to 180°C fan and line a muffin tin with 6 cases. In a small bowl, mix the flaxseed with water and leave to thicken for 5 minutes.

In a large bowl, whisk together the thickened flax mix, maple syrup, almond butter, almond extract, soy yogurt, and plant milk. Add the self-raising flour and salt, and gently fold until just combined – avoid overmixing.

In a separate bowl, mix together all the almond filling ingredients until a thick paste forms. Spoon half of the muffin batter into the cases, add a dollop of almond filling to each, then top with the remaining batter. Sprinkle with flaked almonds and bake for 20 minutes, or until golden and a skewer comes out clean.

Allow to cool slightly, then dust with icing sugar before serving.