Cranberry Orange Muffins

Preheat oven to 375°F. Prepare a 12 cup muffin tin with paper liners. To prevent muffins from sticking, grease each paper liner with non-stick cooking spray.
In a large mixing bowl, whisk 1 ½ cups all-purpose flour, ¾ cup old fashioned rolled oats, ½ cup coconut sugar, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, and ½ teaspoon salt together.
In a large glass liquid measuring cup, whisk ½ cup almond milk, ½ cup yogurt, ¼ cup coconut oil, 2 large eggs, 2 teaspoons pure vanilla extract, 2 tablespoons orange zest and 3 tablespoons orange juice.
Create a well in the center of the dry ingredients. Pour wet ingredients into the bowl and gently stir with a silicone spatula to combine.
Gently fold in 1 cup whole cranberries.
Use a medium-sized cookie scoop or ¼ cup measuring cup to scoop batter into each well of the muffin tin, filling cups about ¾ of the way full.
Bake muffins in preheated oven for 20-22 minutes, until top of muffins bounce back when gently touched.
Remove from oven and let muffins cool in pan for 3 minutes, then move to a wire baking rack to completely cool.
Store in an airtight container, lined with paper towels, for up to 3 days.