Vegan Cookies 'n Cream Muffin-Cakes
Sarah, our Associate Editor, classifies these as healthy cupcakes, but her husband classifies them fancy muffins. Her kids don't care what they're called - they just eat them!
Serves: 12 Muffin-Cakes
  • 11 dairy-free chocolate cream-filled sandwich cookies
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ⅓ cup evaporated cane juice or unrefined sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup dairy-free chocolate chips or carob chips
  • 1 cup plain dairy-free milk beverage
  • 5 tablespoons (scant ⅓ cup) unsweetened applesauce (see Note below)
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350ºF (175ºC) and line 12 muffins cups with cupcake liners.
  2. Place 8 of the cookies in a plastic bag and coarsely crush them. Chop the remaining 3 cookies into quarters so you have 12 cookie quarters.
  3. In a large bowl, whisk together the flours, sugar, cocoa powder, baking soda, and salt. Stir in the crushed cookies and chocolate chips until well distributed.
  4. In a medium bowl, whisk together the milk beverage, applesauce, and vanilla.
  5. Add the wet ingredients to the dry ingredients and stir just until combined.
  6. Pour the batter into your prepared muffin cups, and gently press a quarter-cookie segment on top of each muffin-cake.
  7. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin-cake comes out clean.
Note: Low fat muffins or cupcakes are best eaten when fresh as they can have a slightly chewy texture after a day or two. If you are used to non-fat or low-fat baked goods, then this should be no problem. But if you prefer, you can swap in a scant ⅓ cup oil (your favorite baking oil) for the applesauce. Or you can use part oil, part applesauce. Even 2 to 3 tablespoons of oil will help to tenderize the texture. If you prefer to use eggs in baking, you can substitute 2 tablespoons oil + 1 egg for the applesauce.
Recipe by Go Dairy Free at