1️⃣ Preheat oven to 175°C (350°F) and line a muffin tray with liners. 🔥

2️⃣ In a mixing bowl, add the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Mix well. 🥄

3️⃣ Add the baking soda on top of the orange juice so that it begins to foam. Then add in the almond flour and coconut flour. Stir on low speed until just combined; don’t over mix. 🍥

4️⃣ Using a spoon, gently stir in the fresh cranberries and chopped pecans. 🍒🌰

5️⃣ Fill each muffin cup to the top with batter and gently press down to ensure they are firmly filled. Top each muffin with a few extra cranberries for a pretty finish. 🧁

6️⃣ Bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean. ⏳

7️⃣ Allow the muffins to cool completely for at least 20 minutes before removing them from the tins. 🌬️