Chunks of Oreo + Chocolate

Muffins are always a go-to dessert in my family. They are super easy to make and always taste delicious. These Oreo chocolate chip muffins definitely did not disappoint.

 This recipe is completely nut-free so it’s perfect to pack in school lunches or for people with allergies. The recipe is also dairy-free and egg-free.

 Whenever I use my cupcake pan, I always use my silicone cupcake liners. If you don’t have silicone liners, I would definitely recommend buying them. You never have to worry about your muffins or cupcakes sticking and they are better for the environment. You also don’t need to spray them, and still nothing will stick.

 These muffins taste delicious as is. However, I’ve also made them and added frosting and they were super delicious. If you wanted these to be more like cookies and cream, you could add white chocolate chips instead of normal chocolate chips.

The base of this recipe can be used for whatever add-ins you want. You don’t have to use Oreos and chocolate chips. Sprinkles, nuts, fruits, literally anything can be added to this recipe.

Vegan butter: any vegan butter will work. I haven’t tried traditional butter, however, that should also work. You can also use oil.

Vegan yogurt: any nondairy yogurt will work. I haven’t tested dairy yogurt, however, that should also work.

Sugar: any granulated sugar will work. Make sure it is GRANULATED (white, brown, coconut, etc.) Liquid sweetener will not work, it will affect the texture of the muffins.

Water: you can use water or any nondairy milk.

Oreos: I used traditional Oreos. You can use any type of Oreo or cookie you want.

Chocolate chips: any chocolate or chocolate chips will work.

 Ingredients

• Vegan butter

• Vegan yogurt

• Sugar

• Water

• Baking powder

• Oat flour

• All-purpose flour

• Oreos

• Chocolate chips

Recipe:

Makes 8-10 muffins

• 3 tablespoons melted vegan butter

• 1/3 cup vegan yogurt

• 1/3 cup sugar

• ¼ cup water

• 1 ½ teaspoons baking powder

• 1 cup oat flour

• 2 tablespoons all-purpose flour

• 5-7 Oreos

• ½ cup chocolate chips

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a cupcake pan with liners or spray with cooking spray.

3.    In a small bowl, melt your butter.

4.    Transfer to a larger bowl and add in the vegan yogurt, sugar, and water.

5.    Stir until combined.

6.    Add in the baking powder, oat flour, and all-purpose flour.

7.    Stir until a batter forms.

8.    Fold in the Oreos and chocolate chips.

9.    Pour into the cupcake pan and bake for 20-22 minutes

Store in an airtight container in the refrigerator. if you want these to last longer, store them in the freezer and allow to thaw before eating. They will last in the refrigerator for up to 5 days. I recommend microwaving them for 30 seconds before eating.

If you try this recipe, please let me know your thoughts. I’d love to hear. If you ever have any questions, you can send me a DM on Instagram, email me, or leave a comment on this blog post.