Process cranberries in a food processor using the S blade until chopped into small pieces.

Add to a pot with water and maple syrup and cook on medium to low heat until cooked and thickened.

Spread on a plate to cool quickly.

Prepare egg replacement and set aside.

Add all dry ingredients to a bowl and whisk. Add all the wet ingredients and mix well. Mix wet and dry ingredients until combined.

Preheat oven to 350 degrees.

Grease a 12-cup muffin tin. Fill halfway, add one tablespoon of cranberry and then cover with more batter.

Bake for 25 minutes until a toothpick inserted comes out with a few crumbs attached.