Easy Vegan Rocky Road Muffins
These easy vegan rocky road muffins are soft, chocolatey, and packed with gooey marshmallows and chocolate chips. A quick small-batch treat that’s dairy-free, egg-free, and ready in under 35 minutes.
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.
Nutrition
Serving: 1MuffinCalories: 340kcalCarbohydrates: 53.2gProtein: 5.9gFat: 12.6gSaturated Fat: 3.5gSodium: 142mgFiber: 3.3gSugar: 5.7gCalcium: 139mgIron: 6mg
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