Peanut Butter Oreo Muffins (Refined Sugar Free, Dairy Free)
Warning. Once you make these Peanut Butter Oreo Muffins, there’s no going back! Lindsey Lohan was right, peanut butter and oreos are a power couple. But have you tried them in a muffin? Trust me, totally on another level. All wrapped up in one fluffy, chocolatey, peanut butter-y package.
Fun fact about me. I love Oreo-flavored things. Cookies n’ cream ice cream? I’ll take the whole pint. Oreo cheesecake? Swoon. I’m not even a big pie person, but if you hand me an Oreo pie, I’ll probably eat the whole thing. And don’t even get me started on Oreo cupcakes (which, coincidentally, is where the inspo for these muffins came from). However… I’m actually not the biggest fan of plain ol’ Oreos—unless they’re slathered in peanut butter. (Forever grateful to The Parent Trap for putting me on to that one.)
Watch Me Make Peanut Butter Oreo Muffins
So if you’re a fan of chocolate, peanut butter, or oreos, you are gonna be ALLLL over these! I love using Simple Mills Sandwich Cookies OR Catalina Crunch, but if you want to use regular old oreos GO FOR IT! These peanut butter Oreo muffins are everything. Fluffy, ultra chocolatey, and stuffed with dark chocolate chunks, peanut butter swirls, and crushed cookie pieces. They’re made with easier-to-digest einkorn flour, completely dairy free, and sweetened without refined sugar (unless you use regular oreos).
Why You’ll Love These
Super Simple - Made in one bowl and comes together in about 30 minutes.
Dietary Friendly - Refined sugar free and dairy free, can easily be made egg free by using flax eggs.
Healthier Dessert - This recipe is made with einkorn flour which is easier to digest than traditional wheat. It also uses maple syrup with has a lower glycemic index and is broken down by your body slower, which means no blood sugar spike!
Freezer Friendly - These freeze so well! I love to double the batch, wrap them in some parchment paper, and stash in a freezer bag so that i always have a sweet treat on hand.
Bakery Style - These bake up tall, soft, and pillowy—just how a muffin should be.
What You’ll Need
Einkorn Flour – An ancient grain that’s easier to digest.
Cocoa Powder – For that deep, rich chocolate base. Make sure it’s a dutch processed cocoa powder.
Baking Soda + Baking Powder – Makes for tall, fluffy muffins.
Salt – Just a pinch to balance the sweetness.
Espresso Powder – Optional, but it intensifies the chocolate flavor so well.
Cinnamon – A subtle warmth that ties it all together.
Eggs – Use flax eggs if vegan
Avocado Oil – Any neutral oil will work. I also love using light olive oil or coconut oil.
Maple Syrup - Any liquid sweetener will work. Date syrup, honey, or agave are all great options.
Peanut Butter – Make sure the only ingredients are peanuts and salt.
Plain Coconut Yogurt – Make sure its a very thick greek style coconut yogurt.
Almond Milk – Any dairy-free milk works.
Vanilla Extract
Chocolate Chips – I used a refined sugar free dairy free dark chocolate.
Sandwich Cookies – Crushed into the batter for texture and fun (use my better-for-you swaps, or just go full Oreo—your call).
How To Make
Preheat your oven to 350° F. Line a jumbo muffin with paper liners sprayed lightly with cooking spray.
In a bowl, mix together the dry ingredients. In a separate bowl, stir together to wet ingredients. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Fold in the crushed sandwich cookies and chocolate chips.
Divide the batter evenly between each muffin liner. Top each off with extra peanut butter, chocolate chips, and cookie crumbles.
Bake for 25-30 minutes until puffed and a toothpick inserted into the center comes out mostly clean. (A few wet crumbs is fine and preferred) Cool on a wire rack and enjoy!
Tips And Recommendations
Use creamy nut butter!
If it’s super thick, it won’t easily swirl into the muffin batter.Freeze them for longer storage.
These muffins freeze beautifully, just wrap each muffin in parchment or wax paper, store in a freezer safe bag and freeze for up to 2 months. Just thaw or reheat and enjoy!Customize!
Feel free to swap the peanut butter for your favorite nut butter, use vanilla sandwich cookies, or add extra chocolate chips! Go nuts! Speaking of, chopped nuts would be fun in this too lol.Perfect for meal prep or back to school snacks! Kiddos will love this recipe, and you’ll feel better about giving them a treat thats packed with nutrients. Make them ahead of time and pack them for easy snacks, just be careful if your school has a ‘no nut’ policy (In that case, swap the peanut butter for sunbutter, tahini, or granola butter!)
Peanut Butter Oreo Muffins
These ultra-chocolatey muffins are fluffy, rich, and loaded with peanut butter swirls, melty chocolate chips, and chunks of sandwich cookies. Made with einkorn flour for easier digestion, they’re dairy free, refined sugar free, and come together in one bowl. Perfect for a sweet snack or dessert.
Ingredients
Instructions
Notes
Store in an airtight container on the counter for 2 days, the fridge for 5 days, or the freezer for up to 2 months.
Like This Recipe?
💡 More healthy dairy free recipes you’ll love: [High Protein Sugar Cookie] / [Chocolate Chip Banana Baked Oats] / [Snickers Ice Cream Bars]