Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
In a medium bowl, whisk together the almond flour, eggs, melted coconut oil, maple syrup, vanilla extract, vinegar, baking soda, and sea salt until thoroughly combined. Add in the Goji berries and stir in.
Using a ¼ cup measure, drop the batter into the prepared muffin cups. Bake for 15 minutes, then rotate the pan and bake for 15 minutes more, or until the edges are golden and the muffins are firm all the way into the center (you can use a toothpick to test!).
Remove the pan from the oven. Let the muffins cool in the pan for at least 15 minutes before removing from the pan.
Serve or transfer to an airtight container. It can be stored at room temperature for 1-2 days or in the fridge for 3-4 days.