{"id":232468,"date":"2018-06-24T06:43:11","date_gmt":"2018-06-24T13:43:11","guid":{"rendered":"https:\/\/www.godairyfree.org\/?p=232468"},"modified":"2018-06-20T14:44:02","modified_gmt":"2018-06-20T21:44:02","slug":"vegan-cookies-n-cream-muffin-cakes","status":"publish","type":"post","link":"https:\/\/www.godairyfree.org\/recipes\/vegan-cookies-n-cream-muffin-cakes","title":{"rendered":"Vegan Cookies ‘n Cream Muffin-Cakes"},"content":{"rendered":"

When I wrote the 2nd edition<\/strong><\/a> of Go Dairy Free<\/strong><\/em><\/a>, we had to cut dozens of recipes to make room for some new ones. These cookies ‘n cream muffin-cakes fell victim to the chopping block since I had more muffin and cupcake recipes moving in.<\/p>\n

\"Vegan<\/a><\/p>\n

The original recipe was shared with me by my friend Liz, who also goes by VeggieGirl. According to Liz, her family was smitten with this three-treats-in-one baked good, stating:<\/p>\n

Aside from featuring an enticing combination of cookie-, muffin-, and cupcake-goodness, these muffin-cakes have a deliciously chocolate-y flavor, moist center, and a bit of crunchiness from the cookie on top.<\/p><\/blockquote>\n

Sarah tested them with her crowded household, and they were approved. She also took these pictures for us, and opted to add just a week bit of salt to the recipe.<\/p>\n

\"Vegan<\/a><\/p>\n

Special Diet Notes:\u00a0Cookies ‘n Cream Muffin-Cakes<\/h2>\n

By ingredients, this recipe is dairy-free \/ non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian.<\/p>\n

Soy-free<\/strong> sandwich cookies can be hard to find, but you can make your own with the shortcut recipe in this post<\/a>.<\/p>\n

\t\n
Vegan Cookies ‘n Cream Muffin-Cakes<\/div>\n
<\/div>\n
Author: Adapted from VeggieGirl<\/span><\/div>\n
Serves: 12 Muffin-Cakes<\/span><\/div>\n
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!<\/div>\n
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Ingredients<\/div>\n
    \n
  • 11 dairy-free chocolate cream-filled sandwich cookies<\/li>\n
  • 1 cup whole wheat flour<\/li>\n
  • 1\/2 cup all-purpose flour<\/li>\n
  • 1\/3 cup evaporated cane juice or unrefined sugar<\/li>\n
  • 1\/4 cup cocoa powder<\/li>\n
  • 1 teaspoon baking soda<\/li>\n
  • \u00bc teaspoon salt<\/li>\n
  • 1\/3 cup dairy-free chocolate chips or carob chips<\/li>\n
  • 1 cup plain dairy-free milk beverage<\/li>\n
  • 5 tablespoons (scant 1\/3 cup) unsweetened applesauce (see Note below)<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Preheat your oven to 350\u00baF (175\u00baC) and line 12 muffins cups with cupcake liners.<\/li>\n
    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.<\/li>\n
    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.<\/li>\n
    4. In a medium bowl, whisk together the milk beverage, applesauce, and vanilla.<\/li>\n
    5. Add the wet ingredients to the dry ingredients and stir just until combined.<\/li>\n
    6. Pour the batter into your prepared muffin cups, and gently press a quarter-cookie segment on top of each muffin-cake.<\/li>\n
    7. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin-cake comes out clean.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      \n
      Notes<\/div>\n
      [b]Note:[\/b] 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 1\/3 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.<\/div>\n<\/div>\n
      3.5.3229<\/div>\n<\/div>\n

      Key Pantry Supplies:\u00a0Cookies ‘n Cream Muffin-Cakes<\/h2>\n