Preheat your oven to 350 degrees Fahrenheit. Grease a 12 cup muffin tin or two 6 cup muffin tins – or line with silicone or paper liners.
Blend the orange, orange zest, with the honey, melted coconut oil, eggs, and vanilla.
Whisk the oat flour with baking soda, powder, salt, and oats.
Combine the wet and dry ingredients until just mixed. Don’t over mix and if there are a few lumps, it’s a-okay.
Fold in the cranberries.
Divide batter evenly, filling cups almost to the top. Sprinkle the tops with maple flakes or coarse sugar, if desired. Bake for 15 to 20 minutes, until a toothpick inserted into the center, comes out clean.
Take the muffin tin out of the oven and place on a wire cooling rack to cool for 10 minutes, before removing the muffins from the pan. Cool on the wire rack or enjoy a sneaky muffin warm, with butter.