Mix together all ingredients except cranberries and coconut flour.
Thoroughly mix in coconut flour.
Chop the cranberries (a mini food processor works well) and then fold them into the batter.
Grease a mini muffin pan really well (if you don't they'll stick!). Spoon the batter into the muffin cups.
Bake at 400° F for approximately 15 minutes.
Let the muffins cool off. I know, I'm always tempted to eat things as soon as they pop out of the oven too. But resist the urge. These muffins don't taste quite right until they cool off. But after they've cooled off, they're oh so tasty!
Notes
Nutrition facts are per muffin; you'll likely eat more than one! :)These little babies freeze up really well too. I pop whatever muffins I'm not going to use into the freezer (after they've thoroughly cooled of course) and just pull a couple out a half hour before I want a snack.