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In the mood for something a little bit sweet, a little bit healthy, and a whole lotta easy? These Coconut Goji Chocolate Chip Muffins are packed with flaked coconut, goji berries, and chocolate chips for a moist, satisfying, and easy to prepare treat.
The recipe calls for whole-wheat flour, but you can also use regular all-purpose or a blend of flours, such as spelt, pastry or oat. All-purpose flour and pastry flour require less moisture than whole-wheat, so if you're substituting with one of those, cut the amount of milk down to 1 cup plus 2 tablespoons.
I haven't tested a gluten-free version of these yet, but if you have a tried-and-true gluten-free muffin base, I say go for it! Have no fear in the kitchen, and definitely let me know how they turn out.
These muffins get an extra bit of coconut oomph from the coconut oil, but you can always make these oil-free by replacing the oil with ⅓ cup applesauce or mashed, overripe banana. The texture will be a bit different, but the flavors will still be delicious.
Coconut Goji Chocolate Chip Muffins
- 2 cups whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 1 ½ cups unsweetened plant milk
- ¾ cup sugar
- ⅓ cup melted coconut oil (or ⅓ cup applesauce)
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- ¼ cup PLUS 2 Tbsp unsweetened coconut flakes, divided
- ⅓ cup dairy-free chocolate chips (I used Enjoy Life's semi-sweet mini chips)
- ½ cup dried goji berries, softened (soak in warm water for 10 minutes, then drain)
- In a small bowl soak the goji berries in warm water.
- Preheat oven to 350 degrees, and lightly oil a 12 cup muffin pan.
- In a mixing bowl combine the flour, baking powder, baking soda and salt.
- In a separate bowl combine the milk, sugar, melted coconut oil, vanilla and vinegar. Whisk until the sugar begins to dissolve.
- Pour the wet mixture into the dry, and stir until just combined, with no visible dry flour.
- Fold in the coconut flakes (¼ cup), chocolate chips and drained goji berries.
- Spoon the batter into the muffin pan, and sprinkle the tops with coconut.
- Bake for 18-20 minutes, inserting a toothpick in the center of one muffin to test for crumbs/doneness. Allow the muffins to cool in the pan for 5-10 minutes before moving to a cooling rack.