Easy Vegan Rocky Road Muffins
Indulge guilt-free in the heavenly delight of vegan rocky road muffins! These delectable treats offer a symphony of flavours and textures, combining rich chocolate and fluffy marshmallows in every bite. This small batch recipe is quick to make with simple everyday ingredients.
Equipment
- Hand Mixer (You can use a stand mixer)
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 the flour, cocoa powder, baking powder and salt.200 grams All Purpose Flour, 50 grams Cocoa Powder, 10 grams Baking Powder, 2 grams Salt
- Add the brown sugar and combine, ensuring any lumps are broken down with a spatula.100 grams Brown Sugar
- Add the plant-based milk, oil, and apple sauce and stir to combine.150 mililitres Plant Based Milk, 50 mililitres Canola Oil, 100 grams Apple Sauce
- Stir in half of the chocolate chips and marshmallows (25g of each) with a spatula.50 grams Vegan Chocolate Chips, 50 grams Vegan White Chocolate Chips, 50 grams Vegan Mini Marshmallows
- Fold in the remaining chocolate chips and marshmallows.
- Using a large ice cream scoop, fill the muffin cases 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
- This recipe makes 6 large muffins. Use the ingredients multiplier to double or triple the batch.
- My preferred plant-based milk is almond milk but you can substitute with any plant-based milk such as oat or soy milk if you are nut-free. Just use the same amount.
- If you wish to omit the oil, use 50 ml melted butter to add fat to the muffins. See my substitution guide for more ingredient recommendations.
- Mashed banana can be used instead of apple sauce.
- Best enjoyed on the day of baking but if you have more willpower than me, cover the remaining muffins and store them at room temperature for 2 days. Prefer warm muffins? You can warm them back up in the microwave once you're ready to eat them. I recommend 15-second increments to reheat the muffins.
- For more muffin recipes, check out our muffins and cupcakes recipe collection.
- Nutrition information is based on 1 muffin serving size. Please note that nutrition information is calculated based on the ingredients I used in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Nutrition
Serving: 1MuffinCalories: 340kcalCarbohydrates: 53.2gProtein: 5.9gFat: 12.6gSaturated Fat: 3.5gSodium: 142mgFiber: 3.3gSugar: 5.7gCalcium: 139mgIron: 6mg
Tried this recipe? Let us know!I'd love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
