Preheat and Prepare. Begin by preheating your oven to 350°F. Line a muffin tin with paper liners or grease it lightly to prevent sticking.
Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, baking powder, and a pinch of salt. Stir well to ensure an even distribution of ingredients.
Orange Zest. Grate the zest from one orange and add it to the dry mixture. The orange zest will infuse the muffins with a bright, citrusy flavor.
Wet Ingredients. In another bowl, whisk together the melted butter, almond milk, eggs, vanilla extract, and your choice of low-carb sweetener. Mix until the sweetener is fully dissolved.
Combine and Fold. Pour the wet mixture into the dry ingredients and gently fold them together. Be cautious not to overmix; a few lumps are perfectly fine.
Cranberry Magic. Gently fold in the cranberries. The cranberries will burst with tartness when baked, providing a delightful contrast to the sweetness.
Fill and Bake. Divide the muffin batter evenly among the prepared muffin cups. You should have enough for about 12 muffins. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool and Enjoy. Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cranberry orange muffins while they're still warm, or store them for later.