Preheat the oven to 350°F then spray or grease a muffin tin. Combine two tablespoons ground flax seed and three tablespoons water in a measuring cup and set aside for at least five minutes.

Meanwhile, in a large bowl, combine oat flour, sugar, baking soda, salt and cinnamon in a large bowl and sift together. When the flax egg has thickened, pour it into the middle of the flour mixture.

Combine almond milk and orange juice in the same measuring cup then add it to the bowl with the flour and flax. Add the orange zest and vanilla extract to the bowl and then add the melted coconut oil last.

Fold wet ingredients into the dry just until they are combined. I like to use a spatula to scrape the bottom and edges as I gently mix. Lastly, add the cranberries and walnuts to the bowl and gently fold until well-combined.

Scoop about 1/4 cup of the batter into each muffin tin so that they are 3/4 of the way full. Bake in the preheated oven for 22-25 minutes, until light golden brown. You should be able to stick a toothpick in the center and have it come out clean. Allow to cool for at least ten minutes before serving. Leftovers can be stored in an airtight container for up to 3 days.