Grain-Free, Sugar-Free Cranberry Orange Muffins

 We all know I regularly lament the lack of unsweetened dried cranberries in the markeplace.  Sooner or later I'll just get a dehydrator and do it myself, but until then, there's always fresh, right?  Well, wrong actually- aren't cranberries only in stores this time of year?  Anyhow- I picked up a bag and figured whatever I didn't use could be frozen.  Back in the day, when I was still on the SAD diet- I used to loooooooove S'bucks cranberry orange scones.  Never mind they had like 500 calories and 3000 carbs.  I felt like trying to recreate those flavors with this muffin.  Next time I would add much more liquid, but the flavors were spot on.  (Recipe amended for more liquid)
GF/SF Cranberry Orange Muffins
3/4 cup almond flour
1/4 cup coconut flour
1/3 cup sweetener
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 egg
zest of one orange
1/4 cup oil
1 cup buttermilk or soured nutmilk
1 cup fresh cranberries, chopped, and macerated in 1/4 cup of OJ and a packet of pure via/stevia
1 tsp pumpkin pie spice

Combine coconut flour, almond flour, salt, pumpkin pie spice, and baking soda, incorporate well.  In a separate bowl, mix your oil, sweetener, egg, and vanilla.  Add your buttermilk and stir, then add wet to dry.  Add orange zest, then add cranberries and mix evenly.  Pour into greased muffin tin and bake 35-40 minutes in a 350 degree oven.  I sprinkled cinnamon over the tops of the muffins too.