1 c. white flour

1 1/4 c. white whole wheat flour

1/2 c. sugar

1/2 brown sugar, packed

1/4 c. cocoa

2 t. baking powder

2 t. chipotle chili powder

1 t. cinnamon

1 c. oat milk

1/3 c. canola oil

1 T. cider vinegar

1 t. vanilla

4 t. egg replacer (equivalent to 2 eggs)

4 T. water

3 Chili Chocolate Crackles, crushed

Preheat oven to 400º F

Mix together dry ingredients (white flour, white whole wheat flour, sugar, brown sugar, cocoa, chipotle chili powder, cinnamon) in a large bowl.

In a small bowl, mix together the wet ingredients (oat milk, canola oil, cider vinegar, vanilla, egg replacer and water). Pour wet ingredients into dry ingredients and mix just until blended.

Pour batter into muffin tis lined with muffin papers.

Crush the Chili Chocolate Crackles and sprinkle the crushed cookies over the filled muffin tins. Bake for 20-25 min.

Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick, p. 123

Yield: 16 muffins

Last updated: 6/10/26