Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muf n pan with cooking spray.
In large bowl, whisk together our, sugar, axseed, cinnamon, baking soda and salt.
In small bowl, combine almonds, 1⁄4 cup (60 mL) oats and 1⁄4 cup (60 mL) cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended.
In medium bowl, whisk together yogurt, canola oil, pear purée, egg and almond extract. Stir yogurt mixture into flour mixture until just blended. Do not overmix.
Spoon equal amounts of batter into muffin cups. Sprinkle evenly with reserved almond mixture. Bake 18 to 20 minutes. Cool in pan 5 minutes. Remove from pan; serve warm or let cool to room temperature.