Vegan Orange Cranberry Muffins

0 Preheat the oven to 350°F. Line a muffin tin with baking cups. (I really love these parchment paper baking cups.) Set aside.
1 Whisk the flour, ginger, baking powder, baking soda and salt together in a large glass mixing bowl, w. Set aside.
2 Combine the sugar, non-dairy milk, orange zest, oil, vinegar and vanilla bean paste in another large bowl. Using a hand mixer or a whisk to beat until the ingredients light and fluffy.
3 Sprinkle the wet ingredients into the dry ingredients, stirring until just combined.
4 Fold the cranberries into the batter with a rubber spatula.
5 Immediately dollop the batter into the prepared baking cups using a tablespoon measure or a cookie scoop.
6 Bake for 20-23 minutes or until golden brown and cooked through, then enjoy warm!