Preheat oven to 350 degrees. Line a 12 muffin tin with liners or grease the pan with butter or coconut oil.

In the bowl of your stand mixer beat the applesauce, vanilla, orange extract, eggs, granulated sugar, brown sugar and melted coconut oil until blended together.

Add the baking powder, baking soda, salt, orange peel, milk, almond flour, gluten free flour and gluten free rolled oats to the wet mixture and blend until combined. Add the chopped fresh cranberries and blend until they are just mixed into the batter.

Spoon the batter into each muffin cup evenly. This recipe makes 12 muffins.

Bake at 350 degrees for 35 minutes or until muffins are golden and spring back to your touch.

Let the muffins cool completely and then store them in an air tight container for up to a week.