Preheat the oven to 350°F. Spray a muffin pan with cooking spray or add paper liners to the tins.
In a medium bowl, whisk together the eggs, orange juice, maple syrup, and vanilla extract.
In a separate large bowl, mix together the almond flour, coconut flour, orange zest, baking soda, baking powder, and salt.
Add the wet ingredients to the dry ingredients and stir to combine. Gently fold the cranberries into the batter.
Spoon the batter into the muffin tins. Bake for 22 minutes until the tops are golden brown.