Preheat the oven to 175°C (350°F) and line a muffin tray with liners.

Combine wet ingredients: In a mixing bowl, add the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Add the baking soda on top of the orange juice so it begins to foam.

Mix in dry ingredients: Add the almond flour and coconut flour. Stir on low speed until just combined, being careful not to overmix.

Fold in cranberries and pecans: Using a spoon, gently stir in the fresh cranberries and chopped pecans.

Fill the muffin cups: Fill each muffin cup to the top with batter and gently press down to ensure they are firmly filled. Top each muffin with a few extra cranberries for a decorative touch.

Bake: Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.

Cool: Allow the muffins to cool completely for at least 20 minutes before removing from the tins.