Mix the flours, ground flaxseed, baking soda, guar gum, sea salt, and cinnamon in a bowl. Zest the orange over this bowl, then mix to combine. Let sit for about 5 minutes.
Rinse the cranberries and pull out any that do not look good (smashed or rotten). Chop the cranberries in half and set to the side.
Combine the eggs, applesauce, vanilla, sugar or maple syrup in a large bowl and whisk together.
Add the wet ingredients to the dry ingredients, stir to combine. Slowly add in the milk as you mix everything together. Stir to combine but do not over mix.
Slowly fold in the chocolate chips and the cranberries.
Use paper liners, or oil a 12 muffin tin. Fill each muffin section evenly, ¾ full.
Bake for 25 minutes, or until a knife inserted in the middle comes out clean. (mini-muffins should bake for 15-18 minutes).
Allow to sit in the pan for three minutes, then cool on a wire rack.
Enjoy within two days or freeze any leftovers to keep fresh.
Notes
This recipe makes a fabulous breakfast or mid-afternoon snack.