S’Mores Muffins: Part Nutritious, Part Indulgence


This recipe for s’mores muffins was created by the incredible Veggiegirl! She shared it with us many years ago, and it is featured in my book, Go Dairy Free: The Guide and Cookbook

S'mores Muffins Recipe (Dairy-Free, Nut-Free) - Part Nutritious, Part Indulgence

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)!!

Sarah also tested out these S’mores Muffins on her family of six, and they were a hit! She suggested a slight salt addition, did make them with chocolate, and opted for mini marshmallows rather than cutting large marshmallows. While she was at it, Sarah took these great pictures of the chocolate version of Veggiegirl’s S’mores Muffins.

S'mores Muffins Recipe (Dairy-Free, Nut-Free) - Part Nutritious, Part Indulgence

Special Diet Notes: S’Mores Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally vegan, and vegetarian.

5.0 from 2 reviews
Vegan S’Mores Muffins (Optionally Chocolate-Free)
Prep time
Cook time
Total time
This iconic flavor gets a healthier upgrade with whole wheat flour and the option of using carob. We've adapted Veggiegirl's original recipe ever so slightly with the addition of salt and use of mini marshmallows instead of cut up marshmallows. Since the recipe is egg-free, this is also a fun one to make with kids. They can help stir and enjoy breaking the graham crackers into small pieces. As is, this recipe is close to fat-free. If you aren't a fan of fat-free muffins, you can substitute part or all of the applesauce with oil.
Serves: 12 muffins
  1. Preheat your oven to 350°F and grease or line 12 muffin cups with cupcake liners.
  2. In a large bowl, whisk together the flour, powdered sugar, carob or cocoa powder, baking soda, and salt. .
  3. In a separate bowl, whisk together the milk beverage, applesauce, and vanilla. Stir in the , marshmallows, carob or chocolate chips, and graham crackers. Add the dry ingredients and stir just until combined. Do not over mix.
  4. Bake for 15 to 18 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
S'mores Muffins Recipe (Dairy-Free, Nut-Free) - Part Nutritious, Part Indulgence

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I did not care for these. I bake a lot without using dairy while keeping a sane amount of fat and sugar. These muffins had almost no chocolate flavor even though I doubled the cocoa. I think it needed another 1/3 cup or so of sugar just to bring out the chocolate flavor. Also, the muffin papers stick to the muffins because there is no fat. I find it’s hard to go lower than about 4 Tbsp of fat for flavor, moistness and to avoid them being tough. Also, I think it would be better to sprinkle the marshmallows on during the last couple minutes of baking. When they were stirred in they just kind of dissolved and don’t offer any marshmallowy texture or flavor. I’m trying to give it 1 star but the computer won’t let me

  2. Just saw gluten free graham crackers at grocery store for the first time — can you sub flour for gluten free flour without making any other changes?

    • Hi Kristen, since these muffins are vegan, too (no eggs) it’s hard to say how well a gluten-free swap will work, but you can try it! They might be more crumbly. If you use eggs, you can add 1 egg to help with structure.

  3. These look delicious! One question: it says 1/4 graham crackers. Is it a 1/4 of a cup? It doesn’t specify. Thanks!

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