Vegan S’Mores Muffins


This recipe was created by Veggiegirl, and is featured in Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living:

“One treat that I have not enjoyed in years is the classic campfire S’mores – you take a block of chocolate and a fire-roasted marshmallow, and sandwich them in between two graham crackers. I thought that I would never be able to enjoy this treat again (since marshmallows are definitely not vegan, and it’s quite difficult to find vegan graham crackers); however, thanks to the Vegan Essentials online store, I was able to order a package of Sweet & Sara vegan marshmallows and Health Valley vegan graham crackers – how fun!! After these “I-can’t-believe-they’re-vegan” type of goodies arrived in the mail, I was more than ready to see how this new-muffin-idea of mine would turn out:

After just one bite of this muffin, all I could say is, “WOW!!” – and my family wholeheartedly agrees. When you pull apart the muffin, a long ooey-gooey string of fluffy marshmallow attempts to keep each half of the muffin together; and the graham cracker pieces really work well in this muffin, since they are also a crucial element to the classic S’mores. And the carob? Well, I never had carob in S’mores way back years ago, when I used to eat S’mores around a campfire; but as an avid carob-eater, I can attest that it works sensationally in s’mores (at least, in these s’mores muffins)!!”

S'mores Muffins

Vegan S’Mores Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1½ cups whole wheat flour
  • ¼ cup powdered sugar
  • ¼ cup carob powder (may sub cocoa powder)
  • 1 teaspoon baking soda
  • 5 Tablespoons applesauce
  • 1 teaspoon pure vanilla extract
  • 1 cup plain or vanilla non-dairy-milk (such as soymilk, ricemilk, oatmilk, etc. – I use oatmilk)
  • ¼ cup carob chips
  • ¼ graham crackers, broken into small pieces
  • ¼ cup marshmallows, chopped
  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, powdered sugar, carob powder and baking soda, and mix well.
  3. In a separate bowl, combine applesauce, vanilla, nondairy-milk, carob chips, graham cracker pieces and marshmallows, mixing well.
  4. Combine wet and dry ingredients; do not overmix.
  5. Bake for 15-18 minutes, until a toothpick inserted in the middle of muffins comes out clean.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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