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.
Preheat your oven to 350℉ (180℃) and gather all of your ingredients.
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.
Add the plant-based milk, oil, and apple sauce and stir to combine.
Stir in half of the chocolate chips and marshmallows with a spatula.
Fold in the remaining chocolate chips and marshmallows.
Using an ice cream scoop, fill the muffins cases about halfway. Bang your muffin pan on the counter to remove any air bubbles.
Bake at 350℉ (180℃) for 20-25 minutes until muffins are firm to the touch.
Allow to cool and then enjoy!
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.