If you are using dried cranberries, measure out the orange juice in a large measuring cup and allow the cranberries to rehydrate in the juice.

In a medium mixing bowl, add the almond flour, baking powder, and salt together.

Whisk to combine.

In a separate mixing bowl, beat the eggs.

Add honey, coconut oil, orange juice and rehydrated cranberries.

Mix well to combine.

Pour the dry ingredients into the wet and stir well.

Scoop ⅔ cup of muffin batter into a medium sized muffin pan, lined with papers or greased with coconut oil.

Bake for 17-20 minutes, until cooked through in the center.