Preheat your oven to a moderate temperature (about 180C).
In a small bowl or mug, combine the ground flaxseed with the 3 tablespoons of water and set aside.
Sift the flour in to a large bowl. Sift in the salt, baking powder, cinnamon. Add the almond meal and coconut sugar, sifting if you have lumps.
In a separate smaller bowl, mix together the pear sauce and plant milk. Whisk in the flaxseed mixture so everything is evenly mixed through.
Add the wet ingredients to the dry and stir to combine without overmixing. Spoon in to your muffin containers and top with some oats (or coconut or flaked almonds– whatever you like).
Bake at 180C (a moderate oven temperature) for approximately 20 minutes. Cool before eating! I used silicon cups and had to wait until they had cooled significantly, otherwise the muffins may split when removing from the cups.