These easy Vegan Rocky Road Muffins are rich, chocolatey, and packed with gooey marshmallows in every bite. Made with simple plant-based ingredients, this small-batch recipe creates soft, fluffy muffins in under 35 minutes. If you love classic rocky road flavours but need a dairy-free or egg-free option, these muffins are the perfect allergy-friendly treat.
This recipe was originally published in January 2022 and has been updated to include new photos and more helpful tips.
Why I Made This Recipe
When I was planning my first recipe post in 2022, I wanted something easy that was a family favourite packed with familiar flavours. Chocolate has always been a weakness of mine, and since developing my dairy intolerance a few years ago, it has been one of those comfort foods that I have continued to crave, especially when I am baking. With so many vegan options now available, I couldn’t wait to put two of my favourites together with vegan marshmallows to make some rocky road muffins.
Why You Need These Muffins
These bakery-style rocky road muffins are light, fluffy, gooey, and satisfying. The perfect allergy-friendly treat to kick-start your day or enjoy as an afternoon pick-me-up. This small-batch recipe is also quick and easy to make, with minimal cleanup, and takes less than 35 minutes from prep to plate!
Ingredients and Substitutions
To ensure that this recipe is allergen-friendly, I am using a couple of substitutions in place of egg and butter. I am also using two types of vegan chocolate chips and vegan marshmallows. Keep reading for my top recommendations if you are not vegan or have other dietary requirements.
Dry Ingredients
Main ingredients: I’m using all-purpose flour, cocoa powder, baking powder, and salt. A lot of muffin recipes use self-raising flour, which is often hard to find in Canada. I have added extra baking powder and salt to all-purpose flour to give the muffins that extra rise. Remember that baking powder adds PUFF to a recipe which is exactly what we want here. For gluten-free muffins, I recommend using a 1-to-1 GF flour substitute such as Bob’s Red Mill.
Cocoa Powder: I am using Dutch-processed cocoa powder. Regular cocoa powder will work just as well if you can’t find Dutch-processed.
Sugar: I’m a sucker for brown sugar and use it in as many recipes as I can. I love the caramel undertone that it adds to baked goods. If you don’t have any brown sugar, use 100 grams of regular white sugar (granulated or fine but not powdered). You can also substitute with coconut sugar.
Wet Ingredients
Apple sauce: Apple sauce is a great egg substitute in muffins as it adds sweetness and extra moisture. Using cocoa powder in the batter can cause it to dry out, so the addition of the apple sauce will keep everything nice and moist. You can replace it with a mashed banana if you prefer. If you are not vegan and wish to use eggs, sub the apple sauce with 2 large eggs.
Plant-Based Milk: My preference is almond milk for the natural creaminess that it adds to batter. Swap with soy or oat milk if you are nut-free. Not vegan? Use dairy milk instead.
Canola oil: Oil adds fat to the muffins – you can also swap it with melted plant-based butter (50 ml).
Flavourings
Chocolate: We’re doubling up with two types of chocolate chips in this recipe. Substitute with chocolate chunks or cut up your favourite chocolate bars if you prefer. Just use the same quantity (100 grams in total).
Marshmallows: I used vegan mini marshmallows in this recipe. If you can’t find the mini ones, just cut up the larger ones, or omit them from the recipe entirely. I do highly recommend using them to keep that ooey-gooey texture.
How to Make Rocky Road Muffins
I love the one-bowl convenience of this small-batch muffin recipe. Start by preheating your oven to 325°F (160°C) and gathering all of your ingredients. Read on for my step-by-step guide to making these gorgeous muffins, or skip ahead to the recipe card if you can’t wait to bake. Have more questions? Check out my FAQ section.
Making the Muffins
You can make these muffins either in a stand mixer or in a mixing bowl and mix by hand. Whisk together the flour, cocoa powder, baking powder and salt.
Add the brown sugar and combine, ensuring any lumps are broken down with a spatula.
Next, add the wet ingredients: plant-based milk, oil and apple sauce. Mix with a hand mixer until just combined. Baker’s Tip: Don’t overmix, as this will cause a denser muffin.
Then fold in your chocolate and marshmallows with a spatula.
Let’s Bake
This muffin batter is quite thick, so I love using an ice cream scoop to evenly fill my muffin liners without getting in a huge mess. Fill the liners about halfway.
You should end up with 6 large muffins. Bang your muffin pan on the counter to remove any air bubbles and help the batter settle.
Bake at 325°F (160°C) for 20-25 minutes until the muffins are firm to the touch.
Allow to cool slightly, then enjoy!
Baker’s Tips for Perfect Muffins Every Time
A few simple reminders for your baking routine can make a huge difference to the results:
- Always preheat your oven – this results in a more even bake.
- Don’t overmix the batter, or the muffins will turn dense instead of fluffy.
- Use mini marshmallows, so they melt evenly throughout the muffins.
- Fill the muffin liners halfway so they bake evenly without overflowing.
Muffin Variations
This is such a versatile recipe, so play around with the ingredients and have fun with it. You could add nuts, dried fruit, and even sprinkle extra brown sugar on top for a crunchy topping.
Storage Tips
The beauty of a small batch recipe is that leftovers don’t hang around for too long. Here are my recommendations to keep them fresh:
Room Temperature: Store in an airtight container for 2-3 days.
Freezer: These muffins freeze really well, making them ideal for quick snacks or lunchbox treats later in the week. Freeze in a container or Ziploc bag for up to 3 months. Defrost at room temperature before serving.
Prefer warm muffins? Reheat muffins in the microwave at 15-second increments once you’re ready to eat them.
Muffin Questions
This is a small batch recipe which makes 6 large rocky road muffins. If you want to bake more, use the recipe card to double or triple the ingredients.
Absolutely. Simply swap the all-purpose flour for a 1-to-1 gluten-free baking blend. I highly recommend Bob’s Red Mill and often use it when I want to remove the gluten from my recipes.
Of course. If you like the sound of this recipe but prefer to use eggs in your muffins, sub the apple sauce with 2 large eggs and continue with the recipe as per the instructions. Ensure the eggs are at room temperature before starting the recipe.
Yes, this batter can be stored for up to 24 hours in the fridge before baking. Letting the batter rest for a while before baking can help enhance the flavours and moisture in the muffins. Whilst I don’t tend to do this, it will not negatively affect your batter if you need to leave it for a while before baking.
Let’s take one more look at these gorgeous muffins. I love how the marshmallows are slightly toasted and melty, along with the chocolate chips. So good!
If you love chocolate desserts, these easy vegan rocky road muffins are a must-try. They’re soft, fluffy, loaded with chocolate chips and melty marshmallows, and perfect when you want a quick small-batch recipe without making a full dozen. Let me know in the comments below if you try them – I love hearing from you.
Craving More Treats?
If you enjoy small-batch baking, you might love my muffin and cupcake recipe collection. And if you are craving more chocolate recipes, try these:
- Mini Chocolate Donuts (Vegan with easy GF option) – less than 10 minutes from prep to plate.
- Chocolate Fudge Cake (DF and GF) – enjoy a slice or two when chocolate cravings hit.
- Disney-Inspired Chocolate Chip Cookies (Dairy Free) – bring the magic to your kitchen.
Happy Baking!
Easy Vegan Rocky Road Muffins
Equipment
- Hand Mixer (You can use a stand mixer)
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 200 grams All Purpose Flour (1 & 2/3 US Cups)
- 50 grams Cocoa Powder (1/2 US Cup)
- 10 grams Baking Powder (2 tsp)
- 2 grams Salt (1/2 tsp)
- 100 grams Brown Sugar (1/2 US Cup)
- 150 mililitres Plant Based Milk (2/3 US Cup – see recipe note)
- 50 mililitres Canola Oil (just under 1/4 US Cup)
- 100 grams Apple Sauce (1/2 US Cup)
- 50 grams Vegan Chocolate Chips (1/3 US Cup)
- 50 grams Vegan White Chocolate Chips (1/3 US Cup)
- 50 grams Vegan Mini Marshmallows (1 US Cup)
Instructions
- Preheat your oven to 325°F (160°C) and gather all of your ingredients.
- In a mixing bowl, whisk together 200 grams All Purpose Flour, 50 grams Cocoa Powder, 10 grams Baking Powder and 2 grams Salt.
- Add 100 grams Brown Sugar and combine, ensuring any lumps are broken down with a spatula.
- Add 150 mililitres Plant Based Milk, 50 mililitres Canola Oil, and 100 grams Apple Sauce and stir to combine.
- Stir in 25 grams Vegan Chocolate Chips, 25 grams Vegan White Chocolate Chips and 25 grams Vegan Mini Marshmallows with a spatula.
- Fold in the remaining 25 grams Vegan Chocolate Chips, 25 grams Vegan White Chocolate Chips and 25 grams Vegan Mini Marshmallows.
- Using a large ice cream scoop, fill the muffin liners about halfway. Bang your muffin pan on the counter to remove any air bubbles.
- Bake at 325°F (160°C) for 20-25 minutes until muffins are firm to the touch.
- Allow to cool slightly before eating.
Video
Notes
- Yield: This recipe makes 6 large muffins. Use the ingredients multiplier to double or triple the batch.
- Plant-Based Milk: My preference is almond milk – sub with oat or soy if you are nut-free.
- Oil Swap: Use 50 ml melted butter to add fat to the muffins, if preferred.
- Banana Option: Mashed banana can be used instead of apple sauce.
- Storage: Best enjoyed on the day of baking, but if you have more willpower than me, store leftovers at room temperature in an airtight container for 2-3 days.
- Prefer warm muffins? Rewarm in the microwave at 15-second intervals.
- Nutrition: Info is based on 1 muffin serving size and is an estimate only, provided for informational purposes.
These look heavenly! Can’t wait to bake them.
These muffins look amazingly delicious. Thanks alot for the recipe.
You’re so welcome. I hope you enjoy them!
Whipped up a batch of these for an afternoon treat, and they do not disappoint! Turned out light, fluffy and delicious; exactly what I needed to cure my sweet tooth!
So glad they helped you sugar craving.
These rocky road muffins are the perfect dessert! We put in some extra marshmallows because we love them – and these muffins came out amazing!
Happy to hear that and yay for extra marshmallows.
So excited that you made muffins from my favorite cookie recipe! I can’t wait to try these, what a brilliant idea!
Thanks Paula – we love them as much as the cookies!
I made these muffins for breakfast this morning and they were incredible! Like having dessert for breakfast!
Dessert for breakfast – I love that! Glad you enjoyed them.