Preheat oven to 400 degrees.  Line a muffin tin with paper liners or spray with nonstick cooking spray.  In a food processor, finely process enough oats to make 3/4 cup oat flour. In a bowl, mix together with the flour, baking powder, salt, and cinnamon. Set aside.

In a separate bowl, combine eggs (or 1/2 c unsweetened applesauce), honey, vanilla, melted butter (or 1/4 c coconut oil). Zest 1 tablespoon of orange zest and then add it to the wet batter along with the juice from the orange.

Gently pour wet ingredients into flour mixture and stir until just combined.

Fill the cups in your prepared muffin pan 2/3 full.  (If you fill to the top of the muffin cup, this recipe will make about 9 larger muffins). Top each muffin with a few of the berries, pressing them down into the batter. Bake for 13-17 minutes or until a toothpick comes out clean. Eat immediately and store leftover muffins in a air-tight container in the fridge.  These also freeze quite well.