Decandent Oreo Muffins

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These Decadent "Oreo" Muffins are rich yet airy while still being loaded with chocolate sandwich cookies! Best yet, they're gluten free, nut free, eggless and can easily be vegan!

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Place 5 of the sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.

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In a large bowl, whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda, kosher salt and crushed chocolate sandwich cookie crumbs.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Into the cornstarch water, add the milk, vegetable oil and vanilla; whisk to combine.

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Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.

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Break 6 chocolate sandwich cookies into pieces the size of chocolate chips. Fold them and the chocolate chips into the batter.

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Using an ice cream scoop, fill the muffin cups to the very top. Smooth the batter with the back of the spoon or a small knife.

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Sprinkle the remaining chocolate chips and broken cookie chunks on top of the batter.

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Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are risen and springy.

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Get the complete recipe via the link below!

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