Vegan Orange Cranberry Muffins

0 Preheat oven to 375 degrees F. Line a 12 cup muffin tin with 10 muffin liners or spray the inside of the muffin tin.
1 Make flax eggs by combining 2 Tbsps of ground flaxseed with the 6 Tbsps of water. Mix well and set aside for 5-10 minutes for it to thicken.
2 In a medium bowl, whisk together whole wheat pastry flour, almond flour, baking powder, and salt. Set aside.
3 In a separate large bowl, add the orange zest and sugar. Whisk to infuse the sugar with orange zest to develop flavor. Next add in flax eggs, vanilla extract, almond extract (optional), orange juice, and almond milk. Whisk together until smooth and well combined.
4 Fold in the dry ingredients with a spatula until just combined (do NOT overmix!), then stir in melted coconut oil. Again, careful NOT to overmix! Fold in the fresh cranberries.
5 Divide batter evenly between the 10 prepared muffin cups. Sprinkle tops of muffins with extra cranberries. Sprinkle tops with organic sugar or coarse sugar. Bake for 18-22 minutes or until toothpick comes out clean.
6 Leave muffins in the pan to cool for 10 minutes. Then carefully remove muffins and cool completely on a wire rack. Store muffins in an airtight container. I think they taste even better the next day as the flavors have time to combine/develop better. Enjoy!
7 (recipe adapted from the Ambitious Kitchen)