Preheat the oven to 350 degrees and grease a muffin pan (or line with cupcake liners).
Melt the coconut oil and give it a few minutes to cool while you prepare the other ingredients.
In a medium bowl, whisk the flour, baking soda, and salt.
In a large bowl, stir together the eggs, coconut oil, maple syrup, apple cider, and vanilla extract.
Add the dry ingredients to the wet ingredients, and mix to just combine. Then stir in the chopped cranberries and apples.
Transfer the batter to the prepared muffin pan. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Start checking the muffins at around the 20 minute mark, and then keep checking every minute or two. If you leave them in the oven too long, they’ll be dry. I personally like to err on the side of undercooked rather than overcooked.
Cool the muffins on a wire rack. Store them in an airtight container at room temperature.