Preheat oven to 400 degrees F (205 degrees C).

Grease 12 muffin cups, or line with paper muffin liners.

Prepare “flax-eggs” with the 2 tbps flax to 6 tbsp water.

Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup. To sour milk; beat “flax-eggs”, oil, and milk mixture in a bowl. Stir “flax-egg” mixture into flour mixture until just moistened; fold in cranberries.

Fill prepared muffin cups two-thirds full; sprinkle with almonds.

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Serve and enjoy!