Preheat oven to 350 degrees F. Gently mix berries, melted honey, nutmeg, and vanilla in a medium bowl. Place in an 8 inch baking pan. Using same medium bowl, mix together remaining ingredients until crumbly. Spoon over top of fruit mixture. Bake 35 minutes or until golden brown on top.
1. Preheat oven to 350 degrees. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt in a large bowl.
3. In a separate bowl, whisk the pumpkin, eggs, brown sugar, oil, milk, and vanilla until well combined. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips.
4. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20-23 minutes.
Preheat oven. Lightly coat pan with oil (preferably almond or coconut oil).
In double boiler or microwave, melt chocolate chips with honey until smooth consistency.
Drain and rinse beans. Add to food processor with melted chocolate and honey. Blend until smooth (about 3 minutes). Add the rest of the ingredients. Blend until smooth again, stopping to scrape down sides as needed.
Pour batter into pan. Sprinkle more chocolate chips on top if you wish.
Bake 25 minutes- checking to see if center has set.
Cool for 20-30 minutes.