Cranberry Orange Muffins

Preheat oven to 350°F. Grease a muffin tray with nonstick spray or line with muffin liners. 2. In a medium bowl, mix together flour, baking powder, baking soda, salt and cinnamon. 3. In a large bowl, whisk together eggs, maple syrup, greek yogurt, oil, orange juice, orange zest and vanilla. 4. Add dry ingredients into the bowl with the wet ingredients and stir together until just combined. Don’t over mix! 5. Add cranberries to the bowl of a food processor and pulse for about 1-2 minutes to chop cranberries into smaller pieces. Gently stir in the chopped cranberries to the batter. 6. Divide batter evenly between 12 muffin cups. 7. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Let muffins cool for a few minutes before removing from the pan, then transfer to a cooling rack to cool completely. 8. If making glaze, add powdered sugar, vanilla extract and almond milk to a small bowl and whisk to combine until smooth. Once cool, drizzle muffins with glaze before serving.