Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with 12 parchment paper liners.

In a large bowl, combine 2 cups blanched almond flour, 2 teaspoons baking powder, and ½ teaspoon fine sea salt. Whisk to break up any clumps and evenly distribute the baking powder and salt.

Zest 1 medium orange, then cut it in half and juice it. Set the zest and juice aside.

In a medium bowl, whisk together 3 large eggs, ½ cup maple syrup, ¼ cup avocado oil, 1 teaspoon vanilla extract, the orange zest, and the orange juice until smooth.

Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until the batter is just combined and mostly smooth; avoid overmixing.

Fold 1 ½ cups chopped cranberries into the batter until evenly distributed.

Use a ¼-cup measure to scoop the batter into the prepared muffin liners, filling each about evenly (you should fill all 12 cups).

Bake at 350°F for 25 to 30 minutes, until the muffin tops are set and the centers feel firm to the touch (or a toothpick inserted into the center comes out with only a few moist crumbs).

Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack and allow them to cool for at least 30 minutes before serving.

Store leftovers in an airtight container in the refrigerator for up to 5 days.