Want to see me with a sad face? Smoosh the frosting off my cupcake. That’s why I refuse to try to transport a cupcake in a lunch bag… The good news: muffins are sturdy, transportable, and like a cupcake! 🙂 … Except these, they’re like a cookie… “Whaaat?”, you say….
You see, I wanted to make oatmeal muffins… Wait, that’s a lie. I wanted to make cookies… I always want to make cookies 😉 … I decided to make oatmeal muffins, but the little cookie monster inside of me burst out part way, excitedly squealing about cowboy cookies! I tried to stop her! But it was too late, and the Cowboy Cookie Muffin was born.
Ok, what you should know about these muffins, besides that they taste awesome, and just like the cookies (I’m serious, if a cowboy cookie and a muffin had a fling, this would be the result). Quite a bit of yogurt goes into them, so it’s important to use a yogurt that you actually like the taste of (meaning, not too pungent). I like So Delicious, Amande, and Yoso for this, but I know not everyone has access to the same brand. If you don’t like any of the yogurts available to you, my Sour Cream will work great in it’s place.
Cowboy Cookie Muffins
Recipe Type: Dessert/Snack/Breakfast
Makes: 9 large muffins
- 1 1/4 cup All-Purpose Flour
- 3/4 Rolled Oats (not instant)
- 1/2 cup Shredded Coconut, unsweetened
- 1 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Non-Dairy Milk (I used almond)
- 2 tsp Apple Cider Vinegar
- 3/4 cup Non-Dairy Yogurt (I used coconut)
- 3/4 cup Light Brown Sugar
- 6 tbsp Grapeseed Oil (or other neutral tasting oil)
- 1 tsp Vanilla Extract
- 1/2 cup chopped Pecans (or walnuts)
- 1/2 cup Non-Dairy Semi-Sweet Chocolate Chips
Preheat oven to 350°F and line muffin pan with paper liners (you will only need 9).
Combine the milk and vinegar. Set aside for 5 – 10 minutes to allow to curdle.
Whisk together the flour, rolled oats, coconut, baking powder, baking soda, and salt. Set aside.
To the milk mixture, add the yogurt, sugar, oil, and vanilla, and whisk until thoroughly combined. Pour into the flour mixture and stir until just combined (there will still be lumps but no dry patches). Fold in the pecans and chocolate chips.
Evenly distribute the batter between the 9 lined cups (the will be full, not 2/3 full). Bake for 23 – 28 minutes (until an inserted toothpick comes out clean).
Allow to cool for 5 minutes in the pan before transferring to a wire rack.