Start by preheating the oven to 350 degrees F and grease a muffin top pan or mini muffin tin with coconut oil.
Add the dry ingredients to a mixing bowl minus the chocolate chips and cranberries and mix well.
Crack the egg into a separate bowl and add the milk, melted coconut oil, honey, and vanilla.
Pour the wet mixture into the bowl with the flour. Mix well until no clumps remain.
Fold in the chocolate chips and dried cranberries and pour into the muffin tin, filling ¾ of the way full.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Be sure to check at around the 10-12 minute mark if you are making mini muffins vs. muffin tops as they tend to cook faster.
Cool and store leftovers in the fridge. For best results, reheat for a few minutes before enjoying! You can add them to a baking sheet in the oven and heat on the lowest temperature for about 5 minutes.
Baking Tip: If you don’t have a muffin top or a mini muffin pan, you can make these into regular muffins, but note that the cooking time would likely need to be increased.