Preheat the oven to 200℃ and line your muffin tin with muffin cases (if using silicone muffin trays there’s no need for liners)
To a bowl add the oats and coconut milk and set aside to let the oats soak
In another bowl whisk the eggs, extra virgin olive oil, add the orange juice and orange essence
Stir in the oats until combined and again set aside
To a large bowl sieve in the flour, coconut sugar/xylitol, baking soda, cinnamon and salt
Add the oat mixture to the flour mixture and stir to combine
Fold in the cranberries and chocolate chips
Using a spoon fill the muffin tins/silicone muffin trays
Bake for approximately 15-18 minutes or until the muffins are golden, test with a skewer to see if they’re cooked (it should come out clean, if it comes out wet pop them back in for another minute or 2)
Allow to cool for 10-15 minutes and enjoy
Note: They should keep really well in an airtight container for 2-3 days