Step 1

Preheat the oven to 350°F and grease a muffin tin or line with muffin cups.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Step 3

In another large bowl using a handheld mixer, whisk together the maple syrup and coconut oil until combined. Add the eggs, greek yogurt, lemon juice and lemon zest.

Step 4

Add the flour mixture and stir just until combined, then fold in the cranberries and sliced almonds.

Step 5

Scoop batter into paper liners or muffin tin, filling each all the way to the top. Bake for 23-27 minutes or until a cake tester comes out clean and the muffins are lightly browned on the edges. Cool in muffin pan for 10 minutes; then transfer to a wire rack to cool completely.