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Vegan Double Chocolate Oreo Muffins (gluten-free)

October 15, 2020

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.

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.

HOLY OMG guys!!!

Are you in for a real treat today with these homemade chocolate Oreo flipping MUFFINS! Now I am always hesitant on making our nostalgic snacks in healthier recipes. But at the same time, it is truly one of my favorite things to do. I live for the double stuffed Oreos. And my mom would always buy them for my brother. But then I would end up eating the entire box (shhhhh – she doesn’t know).

I used to eat one cookie then scrape the filling and eat that. Then eat the other cookie. It was such an exact method and science on how I ate them.

Also I used to just dip a whole Oreo in peanut butter and live my very best life.

I promise I will test an actual Oreo recipe soon. But until then, you guys are going to love these Oreo-inspired double chocolate muffins! Topped with a cream cheese topping and crushed chocolate cookies on top – YUM!

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.

What ingredients you need to make vegan oreo muffins:

  • Filtered water
  • Non-dairy milk – I used coconut! But anything works
  • Liquid coconut oil – or melt solid coconut oil and let it cool completely
  • Coconut sugar – I haven’t used another sweetener
  • Maple syrup – or sub honey as well
  • Gluten-free oat flour – I haven’t tested another flour here
  • Cacao powder – if you uses cocoa powder, use about 1 cup instead
  • Dark chocolate chips – code RACHL for free shipping off of my favorite chocolate!
  • Dairy-free cream cheese – can use any cream cheese if not vegan or df
  • Powdered sugar – or sub another sugar but I wanted to keep things a bit classic with powdered sugar!

How to bake gluten-free chocolate oreo muffins:

  1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners
  2. In a large bowl mix together water, milk, oil, coconut sugar, syrup and vanilla until combined
  3. Mix in the flour, cacao powder and baking powder until smooth and well combined
  4. Fold in dark chocolate chips then fill each muffin tin about 3/4 cup full
  5. In a small microwave safe bowl, warm the cream cheese for 20-30 seconds
  6. Mix in the powdered sugar then add a spoonful on to each muffin (I also added some crushed double chocolate cookies on top of each muffin at this time for extra chocolate cookie taste!)
  7. Bake in oven for 18-20 minutes and allow muffins to cool before removing and enjoy!

A few of my other favorite healthy muffin recipes on the blog:

Healthy Bakery Style Banana Muffins (gluten-free)

Deliciously Healthy Pumpkin Corn Muffins (gluten-free)

Paleo Chocolate Chip Banana Muffins

Paleo Apple Cinnamon Crumb 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.

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Vegan Double Chocolate Oreo Muffins (gluten-free)

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.

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.

  • Author: Rachel
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 10 muffins 1x
Scale

Ingredients

Chocolate muffins:

  • 1/2 cup + 2 tablespoons room temperature filtered water
  • 1/2 cup non-dairy milk (I used coconut!)
  • 3 tablespoons liquid coconut oil (or melt solid coconut oil and let it cool)
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free oat flour*
  • 3/4 cup + 1 tablespoon cacao powder
  • 1.5 teaspoons baking powder
  • 1/2 cup dark chocolate chips (code RACHL for free shipping)

Cream cheese topping:

  • 4 ounces dairy-free cream cheese
  • 3 tablespoons powdered sugar (or sub another sugar)

Instructions

  1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners
  2. In a large bowl mix together water, milk, oil, coconut sugar, syrup and vanilla until combined
  3. Mix in the flour, cacao powder and baking powder until smooth and well combined
  4. Fold in dark chocolate chips then fill each muffin tin about 3/4 cup full
  5. In a small microwave safe bowl, warm the cream cheese for 20-30 seconds
  6. Mix in the powdered sugar then add a spoonful on to each muffin (I also added some crushed double chocolate cookies on top of each muffin at this time for extra chocolate cookie taste!)
  7. Bake in oven for 18-20 minutes and allow muffins to cool before removing and enjoy!

Notes

*I haven’t tested subs

**Store leftovers in airtight container for 3-5 days or freezer for longer. I personally put in fridge for 5 days and warm up as I eat 🙂

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5 Responses

  1. I have a coconut allergy but your recipes are ones I’d love to try. Have you tried any other oil besides coconut in your recipes?

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