In a bowl, whisk together coconut and tapioca flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl beat eggs, coconut oil, coconut sugar, coconut milk, orange juice and zest until combined.
Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also combine all ingredients in a blender.)
Stir in cranberries by hand. Fill batter into prepared pan.
Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to a week in the fridge.