Step 1

Preheat oven to 375 degrees and line muffin pans with cupcake liners.

Step 2

In a small bowl, combine chopped cranberries and sugar. Set aside.

Step 3

In a large bowl add all other ingredients and stir just until combined.  NOTE: Make sure your eggs are room temperature and your coconut oil is melted.

Step 4

Add sugared cranberries and gently fold in.

Step 5

Fill liners full and then bake for 15-20 minutes or until an inserted tooth pick comes out clean. Serve warm or cool!  If you want them to be sweeter you can make a quick glaze with powdered sugar and milk!