Go Back

S'mores Muffins

Course Dessert
Cuisine Homemade
Keyword gluten free, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12


  • Muffin/Cupcake Tin


  • 124 g Vegan butter
  • 200 g Light Brown sugar
  • 1 tbsp Vegetable oil
  • 220 ml Plant-based milk
  • 300 g Gluten Free flour
  • 1 tsp Xanthan Gum
  • 100 g Vegan chocolate
  • Vegan Marshmallows


  • Preheat your oven to 180°c and line your muffin/cupcake tin. Set aside while you make the cake batter.
  • Begin by creaming together your butter, oil, and sugar until smooth. Then mix in your milk – it might look as though it curdled but that's normal.
    124 g Vegan butter, 200 g Light Brown sugar, 1 tbsp Vegetable oil, 220 ml Plant-based milk
  • Add the flour and Xanthan Gum and mix in gently with a whisk. Finally, fold in your chopped chocolate and marshmallows leaving 1/4 for the top of the cookies.
    300 g Gluten Free flour, 1 tsp Xanthan Gum, 100 g Vegan chocolate, Vegan Marshmallows
  • Using an ice cream scoop, scoop the batter into your cupcake cases filling it close to the top. And sprinkle with a few more marshmallows.
    Vegan Marshmallows
  • Bake for 10 mins and they should be slightly golden in color and the marshmallows roasted. A skewer should also come out clean when inserted into the center.
  • Allow the cookies to cool on the tray for 5 mins so they can further bake. Finally enjoy with a glass of plant-based milk, tea, or whatever you fancy!