Preheat your oven to 350 degrees. Generously grease a 12 cup muffin pan with coconut oil or line with cupcake papers and coat with a non-stick spray.

In a large bowl, mix together dry ingredients. Both flours, cinnamon, baking powder, and salt.

In a medium sized bowl mix together coconut oil with honey, milk, whisked eggs, and vanilla. Begin to add wet ingredients to dry. Stir until well combined and the flour pockets are gone.

Gently fold in apples and cranberries.

Fill your muffin cups using a spoon or cookie scoop (batter will be thick), about 3/4 cup full.

Make your crumb topping: In a small bowl, mix together coconut oil with sugar, flours, cinnamon, and salt. This should form a crumbly mixture. If too dry, add in a bit more coconut oil. If too wet, add in a bit more coconut flour. Spoon mixture on top of each muffin.

Bake for 18-20 minutes, or until top is golden brown. Remove from oven and let sit at least 5 minutes before serving.

Muffins can be stored at room temperature in an air tight container for a few days, or stored in the freezer for several weeks.