Grease a muffin tin with coconut oil and set aside.
Chop the cranberries and set aside.
In a large bowl, whisk together the eggs, melted butter, coconut milk, honey, and vanilla.
In a separate bowl, combine the coconut flour, baking powder, cinnamon, salt, and orange zest.
Combine the dry ingredients into the bowl with the eggs and coconut milk until there are no lumps. Do not over mix.
Fold the chopped cranberries into the batter.
Allow the batter to sit 5 minutes so that the coconut flour can absorb the liquid.
Meanwhile, roughly chop the pecans.
Using a ¼ cup measure, pour the batter into the greased muffin tin (or use cupcake liners)
Top with crushed pecans.
Bake for 30 minutes.
Cool on a wire rack and enjoy!
Notes
Some types of muffins really stick to conventional muffin pans, so make sure they're well greased.
We like eating these with a compound butter made with orange zest and honey.