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.
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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.
Happy baking!
Recipe
Coconut Goji Chocolate Chip Muffins
Ingredients
Dry ingredients:
- 2 cups whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
Wet ingredients:
- 1 ½ cups unsweetened plant milk
- ¾ cup sugar
- ⅓ cup melted coconut oil - (or ⅓ cup applesauce)
- 1 teaspoon vanilla extract
- 2 teaspoon apple cider vinegar
Additions:
- ¼ cup PLUS 2 tablespoon 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)
Instructions
- 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.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Rosa B says
Great recipe! Fluffy and yummy. I used spelt flour and coconut palm sugar.
MG says
Excellent muffins! I increased the temperature for the first few minutes to make them taller and fluffier. My 3 year old loves them!
Lori says
So glad! 😀 Thanks for sharing.