Irresistible chocolate fluffy Oreo muffins are the ultimate treat for chocolate lovers. These muffins are packed with chunks of delicious Oreos, creating a satisfying crunch with every bite.
The oat flour base makes them a healthier option, without sacrificing on taste and texture. With a moist and fluffy interior and a slightly crisp top, these muffins are sure to become your new favorite indulgence.
They’re perfect for breakfast, snack time, or any time you need a little pick-me-up, these muffins are easy to make and impossible to resist.
Why You’ll Love this Recipe
Delicious taste: The combination of the chocolate flavor plus the Oreo cookies is already delicious, yes. But, when you add it to a fluffy muffin, it becomes even better. The texture of the muffin, combined with the crunchy Oreos, creates a wonderful experience for your tastebuds.
Healthier ingredients: If you’re health-conscious or have dietary restrictions, you’ll love this recipe! It’s made with oat flour and refined sugar free. Oat flour is a healthier alternative to wheat flour and provides more fiber and protein.
Convenience: Muffins are a great grab-and-go breakfast or snack option, and this one is no exception. You can take it with you on the go, eat it as a mid-day snack, or enjoy it as a dessert after dinner. It’s a convenient and satisfying treat that you can enjoy whenever you need a quick pick-me-up.
Ingredients for Oreo Muffins
Melted unsalted butter adds richness and flavor to the muffin. You could substitute with melted, refined coconut oil or vegetable oil if you prefer a dairy-free option.
Agave nectar is a natural sweetener that is lower on the glycemic index compared to refined sugar, which means it won’t spike your blood sugar levels as much. You could substitute with honey or maple syrup if you prefer.
Eggs provide structure and moisture to the muffin. If you want to make this recipe vegan, you could substitute the eggs with applesauce, mashed banana, or a flaxseed egg. I haven’t tested the egg alternatives so if you do any experimenting, let me know how it goes!
Any milk works in this recipe, including cow’s milk, almond milk, soy milk, or oat milk. Fell free to use your fave!
Vanilla extract adds flavor and depth to the muffin. You could substitute with other extracts like almond or peppermint to switch it up.
Oat flour is a healthier alternative to wheat flour, as it’s higher in protein and fiber. If you can’t find oat flour, you could make your own by grinding rolled oats in a food processor. Check out this tutorial Kitchen Hack: How to Make Oat Flour 🙂
Coconut sugar is a natural sweetener that is less processed than white sugar. If you can’t find coconut sugar, you could substitute with brown sugar.
Cocoa powder adds rich chocolate flavor to the muffin. Make sure to use unsweetened cocoa powder for this recipe.
Baking powder is a leavening agent that helps the muffin rise.
Salt enhances the flavor of the muffin. If you’re watching your sodium intake, you could reduce the amount of salt or omit it altogether.
Oreos are a delicious addition to this muffin, adding crunch and sweetness. If you don’t have Oreos, you could substitute with another type of cookie or chocolate chips. I’m using gluten free Oreos but any cookie works here too!
Chocolate chips a delicious burst of melty chocolate flavor to these muffins.
How to Make Oreo Muffins
In a large bowl, whisk the wet ingredients: melted butter, agave nectar, eggs, milk, and vanilla extract. Mix until well combined.
Add the dry ingredients to the bowl: oat flour, coconut sugar, cocoa powder, baking powder, and salt. Mix well.
Crush the Oreos into small pieces, either by hand or in a food processor. I like to add the cookies to a gallon plastic baggie and smash them with my fist.
Add most of the crushed Oreos to the muffin batter and gently fold them in.
Line the muffin tin with parchment paper liners. Using a spoon or scoop, fill each muffin cup about 3/4 of the way full with batter. Sprinkle a few more pieces of crushed Oreos on top of each muffin.
Bake the muffins for around 15-20 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake, as this can dry out the muffins.
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Once the muffins are cool, you can enjoy them immediately or store them in an airtight container at room temperature for a few days.
Tips for Success
Crush Oreos into small pieces. Crush the Oreos into small, bite-sized pieces to distribute them evenly throughout the batter. You can use a food processor or place them in a sealed bag and crush them with a rolling pin (or fist).
Don’t fill the muffin cups too much. Fill each muffin cup about 3/4 of the way full with batter. Overfilling the cups can cause the muffins to spill over or bake unevenly.
Check the muffins for doneness. Check the muffins for doneness by inserting a toothpick into the center of one of the muffins. If the toothpick comes out clean, the muffins are done. Make sure not to over bake because they tend to dry out.
Variations to Try
Peanut Butter Oreo Muffins.
Swirl some peanut butter into the muffin batter before adding the crushed Oreos to give the muffins a nutty, sweet flavor.
Mint Chocolate Oreo Muffins.
Add 1/4 teaspoon of peppermint extract to the muffin batter and top each muffin with a few Andes mints for a cool, refreshing treat.
Cheesecake Oreo Muffins.
Beat together 8 ounces of softened cream cheese, 1/4 cup of agave nectar, and 1 egg until smooth. Fill each muffin cup halfway with the brownie batter and drop a spoonful of the cream cheese mixture into the center. Top with extra crushed Oreos and bake as usual.
Banana Oreo Muffins.
Sub the butter for 2 ripe mashed bananas and add them to the wet ingredients along with the eggs, milk, and vanilla extract. Fold in the dry ingredients and crushed Oreos, then bake as usual.
How to Store Leftover Oreo Muffins
Let the muffins cool completely before storing them. If you store them while they are still warm, condensation can form and make them soggy.
Store the muffins in an airtight container. This will help to keep them fresh and prevent them from drying out.
Place a piece of paper towel at the bottom of the container before adding the muffins. The paper towel will absorb any excess moisture and keep the muffins from becoming soggy.
You can store the muffins for up to three days at room temperature. After that, they may start to dry out and lose their flavor.
If you want to store the muffins for longer than three days, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer-safe container. They will keep in the freezer for up to two months.
When you are ready to eat the frozen muffins, take them out of the freezer and let them thaw at room temperature for a few hours before eating.
- 1/2 cup unsalted butter, melted
- 1/2 cup agave nectar, honey or maple syrup
- 2 eggs
- 1/4 cup milk (any milk works)
- 1 teaspoon vanilla extract
- 1 1/3 cup oat flour
- 1/4 cup coconut sugar
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 12 Oreos crushed (about 1 cup)(I used gluten free Oreos)
- Preheat oven to 350F.
- In a large bowl, whisk the wet ingredients: melted butter, agave nectar, eggs, milk, and vanilla extract. Mix until well combined.
- Add the dry ingredients to the bowl: oat flour, coconut sugar, cocoa powder, baking powder, and salt.
- Mix again until the batter is combined, nice and chocolatey.
- Crush the Oreos into small pieces, either by hand or in a food processor. I like to add the cookies to a gallon plastic baggie and smash them with my fist.
- Add most of the crushed Oreos to the muffin batter along with the chocolate chips and gently fold them in.
- Line the muffin tin with parchment paper liners. Using a spoon or scoop, fill each muffin cup about 3/4 of the way full with batter. Sprinkle a few more pieces of crushed Oreos on top of each muffin.
- Bake the muffins for around 15-20 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake, as this can dry out the muffins. 15 minutes is the sweet spot for my oven.
- Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
- Once the muffins are cool, you can enjoy them immediately or store them in an airtight container at room temperature for a few days.
- Serving Size: 1 muffin
- Calories: 262
- Sugar: 24.7g
- Sodium: 189mg
- Fat: 10.5g
- Saturated Fat: 5.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39.6g
- Fiber: 2.3g
- Protein: 4.6g
- Cholesterol: 38mg