2 cups fresh or frozen berries (blueberries or raspberries work best)
Preheat oven to 375F.
In food processor grind together the flour, oats, flax, pecans, baking powder, baking soda and salt. In a separate bowl, whisk together the yogurt, sugar, camelina oil, orange juice and zest, egg and vanilla. Add the flour mixture to the wet mixture and stir. Do not over mix. Fold in the berries.
Spoon the batter evenly into muffin tins lined with parchment cups. Bake about 20-25 minutes, until a toothpick inserted in the centre comes out clean.