Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.

Add all ingredients except the dried cranberries to a blender and blend until smooth. Stir in the dried cranberries until well-combined.

Fill the muffin holes up ⅔ of the way up (the batter will rise substantially). Bake on the center rack of the preheated oven 25 to 30 minutes, until muffins are golden-brown around the edges and baked through. Remove from oven and allow muffins to cool completely. Note: if you unwrap the muffins before they have cooled, they will stick to the muffin papers.

Prepare the glaze. Simply head the coconut butter and pure maple syrup in the microwave in 10-second increments, stirring between increments, until melted (this should only take 20 to 30 seconds).

Once the muffins have cooled, drizzle the glaze on top and enjoy.