Preheat the oven to 350 degrees.
Place pureed peaches in a bowl.
Wisk in the vanilla and sunbutter.
Next wisk in the baking powder, baking soda, and cinnamon.
Wisk almond milk and maple syrup into the bowl of wet ingredients.
The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
Slowly wisk in oats, oat flour, ground flax seeds, and chia seeds.
Finally, fold in dried cranberries and peach chunks.
Fill muffin cups about 2/3 full.
Place muffin pans into your preheated oven. Bake at 350 degrees for 14 minutes. Turn pans and bake for the final 14 minutes.