Step 1

Preheat the oven to 375℉.

Step 2

Spray a 12-count muffin pan with nonstick spray, or line with cupcake liners and lightly spray with oil. Set aside.

Step 3

Combine oat flour, almond flour, coconut sugar, baking powder, orange zest, and salt in a large bowl.

Step 4

In another bowl, mix orange juice, orange zest, and ground flaxseed. Then stir into the dry mix.

Step 5

Fold the dried cranberries into the batter.

Step 6

Add the batter to the muffin pan using a large spoon, filling the cavities. Add a few fresh cranberry on top of each batter.

Step 7

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Step 8

Take them out from the oven. Serve warm. Enjoy!