Preheat the oven to 350 degrees and adjust the rack to the lower third. Line a muffin pan with paper liners or spray well with baking spray. Chop the fresh cranberries in a food processor and set aside.
Dry Ingredients: Measure the first 6 ingredients into a medium bowl - NOT the psyllium husk powder. Whisk well to break-up any lumps and to evenly distribute the ingredients. Remove 1/3 cup of the dry mixture and put in a small bowl and set aside for the crumb topping. Add the psyllium husk powder to the muffin ingredients and stir again. Dump the chopped cranberries on top.
Wet Ingredients: Combine the eggs, coconut milk, white vinegar, vanilla extract, almond extract and stevia glycerite and blend with a fork or a hand mixer.
Combine: Pour into the wet ingredients into the dry ingredients and mix until thoroughly combined. Let the batter sit for 5 minutes.
Fill: Into the small bowl with the reserved dry mixture, add the rest of the ingredients for the crumb topping. Gently mix with your fingers or a fork. Evenly spoon the cranberry muffin batter into the muffin wells, making sure to mound in the middle. Sprinkle the crumb mixture over the tops of the muffins and place into the oven turning the heat up to 400 degrees.
Bake at 400 for 6 minutes and then turn the oven back down to 350 baking 15-20 minutes more or until the muffins are done. The cranberry muffins are done when the tops are nicely browned and a toothpick inserted into the middle of a muffin comes out clean.
Each muffin is 4.46g NET CARBS.
STORE: Place cooled muffins in an airtight container and refrigerate up to a week.FREEZE: Place in a zip bag and freeze up to 3 months. Thaw in the fridge over night.REHEAT: Warm gently in the microwave for 15-25 seconds depending on your microwave.