Preheat the oven to 170 c
Place the sugar and coconut oil/butter in a food processor and cream together. Once fluffy and light, add in the eggs and process together.
In a separate bowl, mix the ground almonds, baking powder, bicarbonate of soda, and cinnamon together.
Zest the orange and mix together with the vanilla extract. Pour the orange and vanilla mixture over the dry almond mix and stir well, throw in the cranberries and stir again.
Pour into large muffin paper moulds and bake in the oven for 25 minutes. Leave to cool then dig in. I’ve decorated mine here with some extra cranberries and desiccated coconut.
They will last 2-3 days In a airtight container in the cupboard
Images: Holly Clark Photography