Add the flour, cocoa powder, baking powder, baking soda, and salt to a large bowl. Mix these dry ingredients.

Add the eggs, sugar, 0-fat Greek yogurt, and vanilla extract to a separate large bowl. Thoroughly whisk and make sure there are no lumps of yogurt.

Pour the wet ingredients into the bowl with the dry ingredients a little at a time. Combine the wet and dry ingredients, but don’t over-mix. If the muffin batter is too thick because of the yogurt you are using, add 1/4 cup to 1/2 cup of milk if needed so you can mix the batter.

Add the fresh cranberries to a high-powered blender or food processor. Then, pulse the cranberries. Don’t blend or emulsify them, just pulse them.

Lightly fold the pulsed cranberries into the muffin batter.

Lightly spray a non-stick muffin pan with oil or use muffin liners. Then, pour the batter into the muffin pan to form 12 muffins.

Bake the muffins at 350°F for 20-23 minutes or until a toothpick inserted comes out clean from the center. Once cooked, let the muffins slightly cool and enjoy!