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Vegan Double Chocolate Oreo Muffins (gluten-free)

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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.

  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins

Yield: 10 muffins 1x

Ingredients

Scale

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 🙂

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/vegan-double-chocolate-oreo-muffins-gluten-free/