Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.

Transfer the oats to a high-powered blender and blend on a low speed for 1-2 minutes, until a flour forms.

Add the baking powder and sea salt to the blender and blend a little longer to combine all of the dry ingredients.

Mix the unsweetened applesauce, eggs, pure maple syrup, avocado oil and pure vanilla extract in a large bowl. Whisk until the wet ingredients are well combined.

Add the flour mixture into the bowl with the wet ingredients and mix until a smooth batter forms.

Mix the orange zest and dried cranberries into the muffin batter.

Pour muffin batter into the prepared muffin tray, filling the muffin holes all the way up.

If you’d like, sprinkle more dried cranberries on the tops of the muffins. Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffins are cooked through.

Insert a digital thermometer into the center of one of the muffins to take its internal temperature. Muffins are cooked through when they reach an internal temperature of 190 degrees. The texture of muffins is best between 190 and 205 degrees Fahrenheit.

Allow the muffins to cool completely before removing them from the muffin pan and peeling the muffin papers off to eat the muffins. If you peel off the paper liners when the muffins are still warm, you’ll lose a good portion of the muffin to the paper.