Egg-Free Oreo Muffins – 1 cup Milk – 1/4 cup Greek Yogurt – 1/4 cup Canola Oil – 1 tsp Vanilla Extract – 1 cup All-purpose Flour – 1/3 cup Sugar – 1/3 cup Unsweetened Cocoa Powder – 3/4 tsp Baking Powder – 1/2 tsp Baking Soda – 1/2 tsp Salt – 20 regular Oreos
Combine the wet Oreo Muffins ingredients in a mixing bowl: milk, yogurt, vanilla, and oil with a whisk until it's well combined.
In another mixing bowl, combine the dry Oreo Muffins ingredients: flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
Stir the dry Oreo Muffins ingredients into the wet ingredients with a silicone spatula until it forms a thick and consistent batter.
Add chunks of Oreos into the muffins batter - the best is to use Mini Oreos. Keep a few pieces for later.
Pour the batter into a 12-hole muffin pan lined with lightly oiled muffin cases. Add the remaining chunks of Oreos. Bake the Muffins at 350°F (180°C) for 20-30 minutes.
Let the Oreo Muffins cool down in the pan for a few minutes before transferring them to a cooling rack for full cooling.