Preheat oven to 325 degrees and grease or line muffin tin.
Combine almond flour, cacao, coconut sugar, baking soda, and salt in a large bowl. Combine eggs, honey, ghee, vanilla, and apple cider vinegar in medium bowl. Stir wet ingredients into dry ingredients, then fold in cranberries.
Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
Bake 20 - 25 minutes, until toothpick inserted in center comes out clean.
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