Preheat the oven to 425 F. Line a muffin pan with 10 silicone baking cups (or grease 10 cups with little extra olive oil). You could also use paper baking cups.
Combine the dry ingredients in a large bowl: the cashew flour, coconut flour, collagen, coconut sugar, baking soda, sea salt, cinnamon, and nutmeg. Use a fork to distribute the ingredients evenly.
In a separate bowl, whisk together the eggs, olive oil, orange zest, yogurt or coconut cream and vanilla.
Gently fold the wet mixture into the dry mixture with a spatula or wooden spoon until well combined, then add the cranberries and stir them in.
Divide the batter among the 10 baking cups - I used a ¼ cup measure to do this. The batter should almost reach the top of each well.
Bake for 5 minutes at 425, then reduce the oven temperature to 350 (but don’t remove the muffins from the oven) and bake for an additional 18-20 minutes, until the muffins are lightly golden brown on top and cooked through in the middle.
Allow the muffins to cool on a wire rack before serving.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/cranberry-olive-oil-muffins-with-orange-zest/