For the vegan apple muffins
To prepare the vegan apple muffins start heating the oven to 180°C (160° fan).
Place paper cases in 6 muffin tins.
Mix together the flax seeds and warm water and leave to stand for 5-10 minutes, stirring occasionallyuntil thick.
Mix together the pears, apple, flax mixture, sugar, milk, vanilla, oil and salt in a mixing bowl until very smooth.
Sift in the flour and baking powder and mix until just combined.
Spoon into the paper cases and bake for 20-30 minutes until risen and golden.
Cool in the tins for 5 minutes, then place the vegan apple muffins on a wire rack to cool completely.
For the coconut and turmeric topping
Beat the coconut cream in a chilled bowl with an electric whisk for 5-8 minutes, until stiff peaks form.
Whisk in the sugar, vanilla seeds and turmeric and whisk for 1 minute.
Spoon into a piping bag with a star nozzle and pipe a rosette on top of each vegan apple muffin.
Sprinkle with toasted almonds.