Cranberry Orange Muffins (gluten-free, whole grain, dairy-free)

Preheat oven to 350°F and line a muffin pan with 12 muffin liners.
In a medium mixing bowl, whisk together the oat flour, baking soda, baking powder and salt. Set aside.
2 cups (184 grams) flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
In a large mixing bowl, whisk together the eggs, honey, oil, orange zest, orange extract, vanilla extract and buttermilk.
2 large eggs, 2/3 cup (213 grams) honey, 3/4 cup (177 ml) canola oil, 1 tablespoon orange zest, 1 1/4 teaspoons orange extract, 3/4 teaspoon vanilla extract, 1/2 cup (120 ml) buttermilk
Add the dry mixture to the wet mixture and stir just until combined. Stir in 1 cup cranberries, reserving the rest to sprinkle on the top.
1 1/2 cups (180 grams) fresh cranberries
Divide the batter among the liners, filling almost to the top, and sprinkle the remaining cranberries over the top.
1/3 - 1/2 cup (30 to 40 grams) sliced almonds
Add sliced almonds, if using.
Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool for 5 minutes in the pan and then carefully turn them out onto a wire rack to cool. If you used almonds, you may want to tilt the pan and use a spoon to remove them from the pan so that the almonds don't fall off.
Once cool, store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.