Preheat the oven to 350 degrees. In a mixing bowl, blend together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk the coconut oil, syrup, egg, almond milk and vanilla until well combined.
Add wet mixture to dry and stir to combine.
Fold in the zucchini and cranberries and mix gently until just combined.
Pour the batter into 12 lined muffin tins and bake 20-25 minutes until they spring back to the touch on top and are lightly brown.
Serving: 1g | Calories: 161kcal | Carbohydrates: 26.5g | Protein: 2.4g | Fat: 5.2g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 15.5mg | Sodium: 258.3mg | Potassium: 95.8mg | Fiber: 1.5g | Sugar: 13.3g