Whole Grain Cranberry Orange Muffins

1. Remove egg from refrigerator and allow it to come to room temperature (optional, if time allows).
2. Preheat the oven to 425ºF and line or grease your muffin pans (recipe makes roughly 14 standard size muffins).
3. Combine the egg, orange zest and juice, milk, maple syrup and vanilla in a small bowl.
4. In a separate large bowl, combine flour, baking soda, baking powder, cinnamon, ginger and salt.
5. Melt the coconut oil and add it into the dry ingredients, stir slightly.
6. Add the wet ingredients into the dry and stir until combined, but do not over-mix. Fold in cranberries.
7. Fill each muffin cup with a slightly heaped ¼ cup of the muffin mixture.
8. Make the topping by combining the melted butter, maple syrup, flour and oats in a bowl.
9. Sprinkle about ½ tablespoon of topping onto each muffin.
10. Bake muffins for 5 minutes, then decrease the temperature to 375ºF and continue baking for 10-12 minutes, until a toothpick inserted into the center comes out clean.