Whisk the cashew cream, canola oil, applesauce, flax seed mixture, and vanilla together in a medium bowl, then pour over the dry ingredients. Gently whisk together until just combined. If using defrosted frozen berries, rinse under cool water until the water runs mostly clear. Drain, then add the berries to the batter and gently fold in with a large spoon. Divide the batter into 18 muffin cups – it should come come about 2/3 the way up the cup. Set aside while you prep the topping.