In a mixing bowl, cream butter, applesauce and sugar. Add eggs and almond extract. In a medium sized bowl, combine flour, oatmeal, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the sour cream and the cranberries. Fill greased or paper-lined muffin tins 2/3 full. Bake at 350 degrees for 20-22 minutes or until a toothpick comes out clean. Cool in pan 10 minutes; remove to a wire rack.