Rocky Road Muffins

These vegan rocky road muffins are such a breeze to make and are definitely a favourite of our kids when they're craving an afternoon treat. Filled with yummy chocolate chips and gooey mini marshmallows and vegan substitutes such as apple sauce, plant based milk and oil, they are moist and fluffy and really hit the spot. Check out the recipe notes for my substitution tips.
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When I was planning my first bake for 2022, I wanted to start with something easy that is a family favourite. Chocolate has always been a weakness of mine and since developing my dairy intolerance a few years ago, it has definitely been one of those comfort foods that I have continued to crave, especially when I am baking. Luckily they are plenty of vegan alternatives available in most countries AND now that it is also easy to find vegan marshmallows, I couldn’t resist making some rocky road muffins. 

These rocky road muffins are so good that they will have you questioning if they are actually plant-based! They are light, fluffy, gooey, and satisfying AND the perfect treat to kick-start your day or enjoy as an afternoon treat. They are also quick and easy to make and our kids love getting involved in the whole process. Yay for kid-approved baking! 

How to Make Rocky Road Muffins

Did I mention how easy these are to make? All you need to do is combine your dry ingredients in a bowl, add in the wet ingredients, mix everything together with a hand mixer then fold in your chocolate and marshmallows with a spatula. This muffin batter is quite thick so I love using my trusty ice cream scoop to evenly fill my muffin cases without getting in a huge mess.

Ingredient substitutions

To ensure that this recipe is allergen-friendly, I am using a couple of substitutions in place of egg and butter as well as vegan chocolate chips and vegan marshmallows

Dry 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 so I have added extra baking powder and salt to the flour to give the muffins that extra rise. Remember that baking powder adds PUFF to a recipe which is exactly what we want here. I haven’t tried this with gluten-free flour but would recommend using a 1-to-1 GF flour substitute if you want to experiment (200 grams).

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: Ok so I’m a sucker for brown sugar and use it in as many recipes as I can as I love the caramelly undertone that it adds to my baked goods. If you don’t have any brown sugar on hand, you can use 100 grams of regular white sugar (granulated or fine but not powdered). You can also substitute with coconut sugar.

Apple sauce To keep the muffins nice and moist, I am using 100g of apple sauce. This 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.

Plant-Based Milk: Dairy milk is often used in muffins to add richness and moisture. My preference is to use almond milk as I like the creaminess that it adds to my batter and I find that it reacts very similarly to dairy milk. If you prefer to use nut-free milk, you can go ahead and substitute it with your preferred non-dairy alternative (150 ml). I even think using chocolate plant-based milk would be amazing in this recipe.

Canola oil: The oil is used to add fat to the muffins. You can substitute with melted plant-based butter (50 ml).

Chocolate: I decided to use chocolate chips in this recipe but you can substitute with chocolate chunks and even add in some vegan white chocolate if you prefer. Just use the same quantity (50 grams).

Marshmallows: I used vegan mini marshmallows in this recipe. If you can’t find the mini ones, just cut up the larger ones or you can omit them from the recipe entirely (I do highly recommend for that ooey-gooey texture though). You could really jazz up the muffins and use dried fruit like cranberries if you prefer.

This recipe is really versatile so play around with the ingredients and have fun with it.

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Difficulty: Beginner Prep Time 15 min Cook Time 20 min Total Time 35 mins Servings: 6

Description

These vegan rocky road muffins are such a breeze to make and are definitely a favourite of our kids when they're craving an afternoon treat. Filled with yummy chocolate chips and gooey mini marshmallows and vegan substitutes such as apple sauce, plant-based milk, and oil, they are moist and fluffy and really hit the spot. Check out the recipe notes for my substitution tips.

What you need

Equipment

Ingredients

Instructions

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  1. Preheat your oven to 350℉ (180℃) and gather all of your ingredients.

  2. Whisk together the flour, cocoa powder, baking powder and salt.

  3. Add the brown sugar and combine, ensuring any lumps are broken down with a spatula.

  4. Add the plant-based milk, oil, and apple sauce and stir to combine. 

  5. Stir in half of the chocolate chips and marshmallows with a spatula.

  6. Fold in the remaining chocolate chips and marshmallows.

  7. Using an ice cream scoop, fill the muffins cases about halfway. Bang your muffin pan on the counter to remove any air bubbles.

  8. Bake at 350℉ (180℃) for 20-25 minutes until muffins are firm to the touch. 

  9. Allow to cool and then enjoy!

  10. 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. 

Note

  • This recipe makes 6-7 muffins depending on how generous you are when you fill the muffin cases.
  • My preferred plant-based milk is almond milk but you can substitute it 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. 
  • Mashed banana can be used instead of apple sauce. 
Keywords: muffins, vegan, chocolate, veganuary

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