Muffins? More like cupcakes without the frosting. This baked version of my favorite ice cream flavor is a definite crowd pleaser. I mean, saying “I made cookies and cream muffins” sounds pretty fancy, and the actual product won’t disappoint. A moist vanilla cake base with Oreo pieces inside, what is there not to like? You can also turn them into true cupcakes by topping them with your favorite chocolate or vanilla cream cheese or buttercream frosting, or you can make a delicious cookies and cream cake. My cousins and I even combined our cookies and cream cake with my chocolate cake (which we added Oreo pieces to as well), to create the ultimate cookies and cream layer cake…double yum!

Prep time: 20 minutes     Bake time: 12-20 minutes    Makes: about 18 normal muffins or 48 mini muffins

Ingredients

1 cup sugar

¼ cup coconut oil (refined so that there is no flavor)

3 tablespoons aquafaba

2 cups soy yogurt

2 teaspoons vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

About 16-20 Oreos, crushed into pieces

1. Preheat the oven to 350 Fahrenheit.
2. Cream together the sugar and coconut oil. 
3. Use an electric mixer to whisk in the aquafaba, yogurt, and vanilla. 
4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. 
5. Use the electric mixer to mix the dry ingredients into the wet ingredients. 
6. Transfer to muffin tins, filling each muffin about ¾ of the way. 
7. Bake regular sized muffins for 18-20 minutes and mini muffins for 12-15 minutes, or until a toothpick inserted in the center comes out clean. 
8. Enjoy!!