Preheat oven to 400⁰F and grease 10 cavities of a muffin pan. Set aside.
In a large mixing bowl, whisk the applesauce, coconut oil, maple syrup, almond milk, and vanilla together until smooth.
Add the flours, baking soda and powder, salt, and cinnamon to the wet mixture and mix until thoroughly combined. Fold in the cranberries and chocolate.
Divide batter evenly between the prepared cavities. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, allow muffins to rest in the pan for at least 10 minutes before turning out onto a cooling rack.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-gluten-free-dark-chocolate-cranberry-muffins/