Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups non-dairy milk (such as almond milk)
1/2 cup vegetable oil
1 cup granulated sugar
2 teaspoons vanilla extract
12 Oreo cookies
1/2 cup creamy peanut butter
Instructions:
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk together the non-dairy milk, vegetable oil, sugar, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter.
In a small bowl, mix together the peanut butter and Oreo cookies until well combined.
Fill each muffin cup halfway with batter. Then, spoon a small amount of the Oreo peanut butter filling into the center of each cup. Top with remaining batter, covering the filling completely.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your vegan chocolate muffins with Oreo peanut butter filling!
