Preheat oven to 350 degrees. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, onion powder, and garlic powder. In a smaller mixing bowl, whisk together egg, almond milk and olive oil. Pour wet ingredients into dry ingredients and mix until a dough forms. Fold in sun dried tomatoes, dried cranberries, and bacon until evenly mixed. Spray a muffin pan with coconut oil spray, then place muffin pan on a baking sheet. Place dough evenly in all 6 muffin cups. Bake 15-20 minutes, or until muffins are done through and starting to turn a golden brown on the tops. Serve immediately.