Add flour, baking soda, salt, brown sugar and all the spices into a large bowl and mix well.

Add applesauce, orange juice, avocado oil, eggs and vanilla extract to the dry ingredients and mix well.

Once everything is mixed well add walnuts and frozen cranberries and mix again.

At this point pre-heat oven to 350 degrees. This will allow the sugar in your batter to fully dissolve and create a better texture muffin.

Once the oven is pre-heated prepare your muffin tin with muffin liners. I love the look of the rustic tulip cupcake liners. They add height and visual appeal to your presentation, and they are more forgiving when too much batter is added.

Stir batter one more time and scoop 1/3 cup batter into each muffin liner. This mix should make about 12 muffins.

Add 1 tsp of orange marmalade to each muffin and swirl well throughout batter. I use a butter knife to do this process, you do not want it all sitting on the top of the muffin.

Bake at 350 degrees for 30-40 minutes.

Remove from oven and let sit for 5 minutes before removing from muffin pan.

For best results allow to pretty much cool completely before enjoying. Store remaining muffins in an airtight container in the refrigerator and reheat in the oven for best results.