Goji Berry Muffins

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Warm, fresh muffins are always a great treat on the weekends, and throwing together a batch ensures you’ll have a quick breakfast during the week. These goji berry muffins have a subtle sweetness, soft interior and plentiful berries that make them almost healthy. The explosion in popularity of goji berries and branding as a superfood has made goji berries easy to find at your nearest health food, asian or specialty grocer.

Goji berry muffins

Goji Berry Benefits

Goji berries have become popular for good reason, as they are packed with nutrients that help your body function more efficiently. The antioxidants, beta-carotene, and high levels of vitamins A and C that are plentiful in goji berries will keep your immune system strong and help protect your body from various ailments, keep your bad self feeling young by introducing goji berries into your diet in moderation. While goji berries are tasty and good for you, people who are on diabetes medication or blood thinners should consult with their doctors before adding to their diet, as the berries may interact with those kinds of medicine and reduce the efficacy.

Where to Buy Goji Berries

Dried goji berries have made their way to most mainstream health food stores, in Colorado we look for them at Vitamin Cottage/Natural Grocers or the Whole Paycheck (Whole Foods). If you have an Asian grocery store around I also look there since goji berries are native to Asia and used many different ways, plus I love Asian grocery stores because they have the cultural and specialty food products you’re not going to find at the big conglomerate grocery stores.

Goji berry muffin batter in muffin tins

What do Goji Berries Taste Like

Goji berries definitely have a unique taste, falling somewhere between cranberry and cherry. Lightly sweet with a bit of tanginess, and a mild texture that fits well in many different preparations. Trail mix, baked goods, granola, and making tea or juice are all perfect ways to introduce the goodness of goji into your diet. I was pleasantly surprised at how easily goji berries can replace other, more sugary berries and have the final product taste just as delicious.

Goji Berry Muffin Recipe

You can whip up these muffins on a weekend, and have them for breakfast or a snack during the week. Pop them in the microwave to warm one up and enjoy.

Nutrition Facts

12 servings per container

Serving Size1 servings


  • Amount Per Serving% Daily Value *
  • Total Fat 11.9g 17%
    • Saturated Fat 4.5g 20%
  • Sodium 203mg 9%
  • Amount Per Serving% Daily Value *
  • Potassium 225mg 7%
  • Total Carbohydrate 48.9g 16%
    • Dietary Fiber 2g 8%
    • Sugars 24.5g
  • Protein 4.8g 8%
  • Calcium 8%
  • Iron 26%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Goji Berry Muffins

5 from 1 vote
Recipe by Ian Quillan Course: Bread, Breakfast, RecipesCuisine: Asian, EuropeanDifficulty: Medium


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These goji berry muffins have a subtle sweetness, soft interior and plentiful berries. This is the perfect recipe for meal prepping.


  • 1 cup 1 dried goji berries

  • 2 3/4 cup 2 3/4 All-purpose or bread flour

  • 1 cup 1 sugar

  • 1 tablespoon 1 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 3/4 teaspoon 3/4 salt

  • 3/4 cup 3/4 unsweetened applesauce

  • 2/3 cup 2/3 coconut milk

  • 7 tablespoons 7 vegetable oil

  • 3 tablespoons 3 aquafaba

  • 1/2 teaspoon 1/2 cream of tartar


  • Heat oven to 425 degrees and grease muffin tin. The oven rack should be in the middle position.
  • Combine goji berries in bowl with enough warm water to cover, let soak for a few minutes to soften, then drain and set aside.
  • Combine the dry ingredients except for the cream of tartar in a large bowl.
  • Add goji berries to dry ingredients and gently toss until combined.
  • Combine the apple sauce, coconut milk and vegetable oil in a medium bowl and mix until smooth, set aside.
  • In a stand mixer with the whisk attachment, whip aquafaba and cream of tartar on high speed until a stiff foam sticks to the whisk, about 9 minutes.
  • Using a rubber spatula, fold the wet ingredients into the flour mixture until no dry flour remains, but don’t over-mix as the batter will be thick. Stir in 1/3 of the whipped aquafaba to lighten the batter, then repeat with remaining 2/3, adding 1/3 at a time. Gently fold the batter with a rubber spatula until you can’t see any white streaks.
  • Divide batter evenly between prepared muffin tin cups. Sprinkle extra sugar over top. Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes, rotating the tin halfway through.
  • When done, let the muffins cool in the tin for twenty minutes, then remove them to a wire rack and let cool for at least another ten minutes. Serve warm or at room temperature.

Video Recipe


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5 Responses

    1. Hi Ann! The applesauce and the aquafaba both help provide similar effects as an egg would in baking. You could try other replacements such as ground flaxseed, mashed ripe bananas, or chia seeds. Let me know if you try and it turns out well!

    1. Absolutely! I’m jealous you have access to fresh goji berries. If your goji berries are larger than a raspberry you may want to chop them slightly. If you try it out please let me know how it turns out!

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