The Behind the Curtain Challenge has started up again. I find the combination of flavours a big challenge so I love being a part of these. This month is marshmallows and hot chocolate. What is easier than a muffin?

I’m glad that Dandies are on the market or else I’d have to make my own marshmallows but not in this case today. Instead of hot chocolate per se, I opted for chocolate chips to give these s’mores muffins their chocolate. These are really dessert muffins, especially with the marshmallows. No passing them on as a health food but I won’t judge if you happen to have one for breakfast like I did.

Vegan S’mores Muffins Recipe Print Recipe Pin Recipe Ingredients 3 cups of graham cracker crumbs

1/4 cup sugar

2 tsp baking powder

1 cup unsweetened almond milk

1 Tbsp ground flaxseeds

3 Tbsp water

2 Tbsp agave nectar

3/4 cup dark chocolate chips

1/2 cup Dandies vegan marshmallows cut into small pieces

3 squares of Graham Crackers broken up or about 1/4 cup more of graham cracker crumbs Instructions Preheat oven to 350 ºF.

Mix the ground flaxseeds and water in a small bowl. Set aside to gel for a few minutes. This is your egg replacer.

Mix crumbs, sugar, and baking powder in medium bowl. Add almond milk, flaxseed mixture, and agave nectar. Stir just until moistened. Stir in 1/2 cup of the chopped chocolate.

Spoon batter evenly into greased muffin pan, filling each cup 2/3 full. Mix remaining chocolate chips, marshmallows, and crumbled grahams; sprinkle evenly over batter in pan. Press lightly into batter.

Bake 22 minutes or until lightly browned. Let stand in pan on wire rack 5 minutes; remove from pan. Serve warm.







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