Mixed Berry Mini Muffins

I made the most mouthwatering mini muffins and donuts the other day.  I was eager to use my coconut oil and this recipe looked so healthy and refreshing from the mixed berries.

Mixed Berry Mini Muffins
adapted from Michele Cranston's Seasonal Kitchen

1 C buttermilk
3.5 oz coconut oil, melted and cooled to room temperature
2 flax eggs
2 t vanilla extract
2 1/4 C flour (280 g)
2 t baking powder
3/4 C brown sugar
1 3/4 C frozen mixed berries

Preheat oven to 350 degrees.  Whisk the buttermilk, oil, flax eggs and vanilla in a glass measuring pitcher for easier pourability.  In a large bowl, whisk the flour, baking powder and brown sugar.  Stir in the frozen berries so each one is coated with the flour mixture.  Pour the wet mixture into the large bowl.  Fill 24, greased mini muffin cups 3/4 full with batter.  Bake for 12 minutes.  They will be light in color but don't worry, they are cooked through.  The mixed berries make them appear wet and underdone but they will set up in the baking pan and after 10 minutes, cooling on a wire rack.  With the remainder of the batter, grease your donut pan and make 6-8 donuts, depending on how much batter you put into each cavity.  These are divine cold, right out of the fridge or warm, nestled in Greek yogurt and rubbed with butter.  Enjoy :)