Preheat your oven to 204 Celsius (400 degrees F)
Place cupcake/muffin liners in the cupcake tin or spray cupcake tin with oil to prevent sticking. (We always have better luck with the cupcake liners)
In a large bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon and mix together. Set aside.
In another bowl combine date paste and eggs and mix with blender. Add almond milk or dairy of choice, coconut oil and vanilla and mix well.
Slowly add the dry mixture into the wet mixture. Do not over mix! It's okay if the batter is slightly lumpy.
Fold in cranberry sauce and orange zest. If you would like to add fun add ins like mini chocolate chips, nuts, raisins, etc., go ahead and do this now.
Scoop muffin mixture into lined muffin tins. We use an ice cream scooper. Fill almost to the top. This recipe will make 12 large muffins with big muffin tops.
Garnish with a dried oatmeal flakes as desired
Bake for 14-16 minutes. Muffins will be done when they are slightly golden on top and a toothpick comes out clean. (As everyone’s oven is always just a little different, we suggest you set your timer for about 12minutes and then check on them. Add more time as needed.) Allow to rest for 5minutes in the muffin tin. Remove the muffins from the muffin tin and rest on a wire rack.
Grate a little orange zest on top for garnish, if desired and enjoy!