Smores MuffinsThe 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?

Smores Muffins-2I’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

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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