Step 1

Preheat your oven to 425F.

Step 2

In a small blender, blend together the oat milk, avocado oil, peppermint extract and mint leaves. You want it to blend until you get a smooth green colored mixture.

Step 3

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Step 4

Gradually add the wet ingredients in with the dry and whisk together until just combined.

Step 5

In a separate small bowl, whisk together the flax and cocoa powder. Add the maple syrup and mix. The mixture should come together but be slightly crumbly, just like oreo cookie crumbles.

Step 6

Use muffins liners (or if you are lazy like me, parchment paper!) and line a 6-count muffin tin. Pour in the batter equally to each muffin tin.

Step 7

Top each muffin with about 1/2 tbsp of the cookie crumble mix. Use a toothpick to break up the mix and swirl it around the tops of the muffins.

Step 8

Bake the muffins for 5 minutes at 425F. Then, without opening the oven door, decrease the heat to 375F and bake for another 15 minutes.

Step 9

Serve whenever!