Preheat the oven to 350°F and prepare a muffin tin with liners or non-stick spray.

Combine flour, baking soda, salt, blueberries, and raspberries in a bowl. Mix well and set aside.

In a large bowl, whisk together honey, Greek yogurt, eggs, almond milk, and vanilla until smooth.

Add the dry ingredients to the wet ingredients along with melted coconut oil. Mix until just combined.

Divide the batter evenly into the muffin cups, filling each to the top.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Remove muffins from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.