Preheat oven to 400 degrees F.
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.