Recipe: Perfect Vegan oreo muffins

Vegan oreo muffins. Vegan Double Chocolate Oreo Muffins made with all gluten-free and nut-free ingredients and filled with a delicious dairy-free cream cheese filling and topped with crushed double chocolate chips cookies. Make sure it runs down the side of the Oreo stacks. Then add the coffee, coconut oil and sugar, stir well to combined.

Sift the flour and cocoa powder into a mixing bowl and then add the sugar, baking soda and salt. Do you love Oreo cookies as much as me (a LOT)? If yes, then you will have to try these Vegan Oreo Desserts. You can have Vegan oreo muffins using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegan oreo muffins

1. It's 160 g of all purpose flour.
2. Prepare 50 g of cocoa powder.
3. You need 50 g of brown sugar.
4. Prepare 300 ml of soy milk.
5. Prepare 2 tbsp of maple syrup.
6. You need 2 tsp of baking powder.
7. Prepare 24 of oreos.
8. Prepare of peanut butter.
9. Prepare of muffin sleeves.

Heat the dairy free spread gently in a pan with the agave syrup and cocoa powder, until melted. Take off the heat and stir in the the crushed & broken Oreos and raisins until well combined. Exactly as you rolled the sticky cookie dough you will do the same for this filling. Mix to form a thick cookie dough.

Vegan oreo muffins instructions

1. Mix everything togheter except the oreos and peanut butter to form the batter..
2. In a muffin tray insert the muffin sleeves and insert a little batter at the bottom of each sleeve..
3. Add an oreo on top of the batter..
4. Add a generous teaspoon of peanut butter on top of each oreo..
5. Add another oreo on top of the peanut butter and add another teaspoon of peanut butter on top of the second oreo.
6. Cover each oreo with the batter until they are all covered and no peanut butter is visible..
7. Bake for 17minutes on 175 degrees celsius..

Arrange on a pan (or two pans) lined with parchment paper. Melt the dairy free spread, the maple syrup, the coffee granules and the vanilla extract in a small saucepan over a low heat. Sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda together and mix well. Pour in the milk and the melted spread and stir well. Divide the mixture on top of the cooled muffins and smooth in a circular action with a pallet knife.

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