These healthy goji berry orange muffins are light, moist, and deliciously flavored. Plus they’re vegan and really easy to make! And they’re always perfect for your cup of tea or a light breakfast.
Why are goji berries good for us
Goji berries (also called wolfberries) come from a shrub that is native to China. They can be eaten raw, cooked or dried and are used in herbal teas, juices, and medicines.
Goji berries are a good source of proteins and antioxidants and they’re very rich in vitamin C and A, fiber and iron. It is also said they’re good for eyes, liver, and skin, they boost the immune system, prevent high blood sugar, and they give a feeling of calmness and well-being.
While I lived in China, I could always see the Chinese people carrying tea bottles in which they had different herbs and fruits. And very often I could spot the small little red berries which I only used before to prepare smoothies. There are also some traditional Chinese desserts that use goji berries too. So I asked myself why not use these incredible healthy berries in some dessert I’d make more often?! And this is how my vegan goji berry orange muffins were born.
Ingredients tips
In this paragraph you’ll find general information about some of the ingredients, their role and possible substitutes. Details about quantities and preparation instructions can be found in the recipe box at the end of the article.
- goji berries – they’re usually dry, so it’s important to allow them to hydrate a little;
- fresh orange juice – I used blood orange juice, but regular orange juice works fine too;
- flour – I’ve only made these muffins with all purpose flour; if you want to use gluten-free flour, adding 2 tbsp of starch might help making your muffins a bit lighter in texture;
- oil – this recipe calls for some grease and this time I chose rice oil; you can replace it with olive or canola oil.
How to make vegan goji berry orange muffins
First, put all wet ingredients into a large bowl and combine well. Put aside for 20 minutes to allow the goji berries hydrate completely.
In the meantime, sift the flour, baking soda and salt over a medium bowl and combine them well.
Then put the dry ingredients over the wet ingredients and combine well using a balloon whisk, until no dry streaks remain; a few small lumps are fine though. Make sure you don’t over-beat the batter, otherwise your muffins won’t rise nicely.
Also, be sure that dry ingredients and wet ingredients are very well mixed separately as, when you combine them together, you won’t risk over-mixing the batter.
Then scoop the batter into 12 muffin tins. Each muffin mold should be filled about 3/4 of the way full. It’s important to equally divide the batter between the 12 tins, so all muffins bake at the same time.
Place the muffin molds into the oven on the middle rack and bake at 170°C for about 22 minutes, until a toothpick inserted in the middle of a muffin comes out clean. It’s important to preheat the oven before placing the muffins inside.
Remove the muffins from the oven and let them cool completely on a cooling rack.
Meanwhile you can prepare the glaze by mixing the powder sugar with orange juice. Add the juice gradually until you get the consistency you want. I used blood orange juice and I got this nice pink glaze????. Drizzle it on top of the muffins when they’re completely cooled and enjoy!
How to store orange goji berry muffins
You can keep these vegan muffins for 3-4 days in an airtight container at room temperature. In the refrigerator, they’ll last up to one week. If you want to keep them for longer, they can be frozen up to three months. Then, when you’re craving for a good muffin, allow them to defrost for a couple of hours at room temperature. Just warm them in the oven for a few minutes at 170°C and they’re ready to serve your cravings.
More vegan quick dessert recipes
- Blueberry lemon pancakes
- Banana bread with roasted walnuts
- Quince and almond cake
- Blueberry coconut cake
If you try this vegan orange goji berry muffins recipe, please let me know your impression. I’d love to hear your feedback. Please leave a comment below and evaluate the recipe. And, if you cook these muffins, don’t forget to snap a photo and tag #choose_tasty on Instagram ????.
Goji Berry Orange Muffins | Vegan Recipe
Equipment
- 12 muffin tins
Ingredients
Dry ingredients
- 250 g all purpose flour sifted
- 1 tsp baking soda
- ¼ tsp salt
Wet ingredients
- 40 g dry goji berries
- 150 ml fresh orange juice
- 90 g cane sugar
- 50 g rice oil
- 130 ml plant milk
- 1 tbsp apple cider vinegar
- zest from 1 orange
- 1 tsp vanila extract
(Optional) Glaze
- 100 g powder sugar
- 30-40 ml fresh orange juice
Instructions
- Preheat the oven at 170°C and prepare your muffin tins;
- Put all wet ingredients in a large bowl, combine them well and set aside for 20 minutes;
- Sift the dry ingredients through a sieve over a medium bowl and combine well;
- Put the dry ingredients over the wet ingredients and gently combine with a balloon whisk; don't over-mix the batter, it's fine to have a few small lumps left;
- Scoop the batter into 12 muffin tins and fill each of them about ¾ full;
- Place the muffin molds into the oven and bake at 170°C for about 22 minutes;
- When the muffins are baked, remove from the oven and place them on a cooling rack;
- Put the powder sugar in a small bowl and gradually add the orange juice while mixing with a teaspoon; as as much orange juice as needed to get the desired thickness;
- When the muffins are completely cooled, drizzle the glaze on top of them and enjoy!
Notes
- If you’re not using organic oranges, soak them for at least 2 hours in water with 1 tsp of baking soda; thus, the chemicals from the peel will at least partially be removed.
- Don’t over-mix the batter; otherwise your muffins won’t rise.
- Divide the batter equally between the 12 muffin tins so they bake at the same time.
- Insert a toothpick into a muffin to check the doneness level; if the toothpick comes out clean, the muffins are done.
- Baking time may vary, depending on the oven.
