Preheat oven to 350 degrees F (180 degrees C).
Line a muffin tray with paper cups or grease really well with Coconut Oil (to taste).
Combine all the dry ingredients into a large bowl: Old Fashioned Rolled Oats (1 cup), Almond Flour (1 cup), Oat Bran (1 cup), Ground Flaxseed (1/4 cup), Ground Cinnamon (1 teaspoon), Baking Soda (1 teaspoon), and Ground Nutmeg (1/2 teaspoon).
In a small bowl, combine Rice Milk (3/4 cup), Maple Syrup (1/2 cup), and Egg (2).
Add the wet ingredients to the large bowl of dry ingredients and mix just until combined.
Fold in Unsweetened Dried Cranberries (1 cup).
In a small bowl, combine Walnut (1/4 cup) and Coconut Sugar (1 tablespoon).
Pour the batter into 12 muffin tins. Evenly divide walnut coconut sugar topping between 12 muffins.
Bake for 22-25 minutes, until a toothpick inserted comes out clean and the tops are golden brown.
Let cool for 5 minutes then remove from muffin tin. Let cool another 10 minutes before serving. Enjoy!