Preheat oven to 350°F.
Lightly coat a 12-cup muffin tin with cooking spray. Set aside.
Combine almond milk, bananas, eggs, honey, and extract in a large bowl; mix well. Set aside.
Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
Add oat mixture to liquid mixture; mix well.
Evenly divide out mixture between prepared muffin cups.
Top evenly with walnuts and cranberries.
Bake for 26 to 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Serve immediately, or store refrigerated in an airtight container for up to 5 days.
The Nutrition Facts box below provides estimated nutritional information for this recipe.