Vegan Muffins Stuffed with Oreos

Oreos will always be one of my top cookies, but especially when you mix them with muffins. These muffins are perfectly fluffy and not overly sweet. I purposely reduced the amount of sugar in these muffins as a lot of the sweetness comes from the Oreos. The muffins are 100% vegan, but you would never know.

You can use the base of these muffins for any add-ins you want. Obviously, in this recipe I did Oreos, however, you could do sprinkles, nuts, etc. I would love to hear any combinations you try!

I also love topping these muffins with vanilla frosting. It takes them to a new level of delicious!

Vegan butter: any vegan butter will work. Be sure it is melted. If you don’t want to use butter, you can also use liquid oil. If you aren’t vegan, you can use traditional butter.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk also works.

Coconut sugar: I used coconut sugar in this recipe. However, any granulated sugar will work, for example, monk fruit or white sugar.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough from the sugar.

Maple syrup: you can replace the maple syrup with any liquid sweetener of choice such as agave or honey.

All-purpose flour: I haven’t tested any other flours in this recipe.

Oreos: any Oreos or sandwich cookies will work. You could also leave these out and just add the chocolate chips.

Chocolate chips: any chocolate will work.

Ingredients:

• Vegan butter

• Nondairy milk

• Coconut sugar

• Applesauce

• Maple syrup

• Baking powder

• All-purpose flour

• Oreos

• Chocolate chips

Recipe:

Makes 7-8 muffins

• 4 tablespoons vegan butter

• 1/3 cup nondairy milk

• 1/3 cup coconut sugar

• 1/3 cup applesauce

• 2 tablespoons maple syrup

• 2 teaspoons baking powder

• 1 cup PLUS 2 tablespoons all-purpose flour

• 7-8 Oreos (depending how many muffins you make)

• ½ cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with liners and set aside.

2.     In a small bowl melt the butter. Transfer to a larger bowl and add in the nondairy milk, coconut sugar, applesauce, and maple syrup. Stir to combine.

3.    Add in the baking powder and all purpose-flour. Stir until a batter is formed.

4.    Add 2-3 tablespoons of batter to each cupcake liner. Place an Oreo on top of the batter and top with 2-3 more tablespoons of batter.

5.    Top with chocolate chips. Bake for 20 minutes or until a toothpick comes out clean.

Be sure to store the muffins in the refrigerator in an airtight container. They should last up to one week. You can store them in the freezer to last longer.

Feel free to reach out with any questions! If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or left a comment!