S’more Muffins/Cupcakes

By Katie HigginsUpdated Sep 24, 2015

S’more Muffins

2 c Graham crackers, crushed
2 t Baking powder

1 c milk of choice
1 tsp energ powder OR 1 tbsp flaxmeal
2 tbsp pure maple syrup or agave
Chocolate chips
Optional marshmallow fluff (Ricemellow Creme is vegan, as is Smuckers marshmallow ice cream topping)

Directions: Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners. In a large bowl, combine cracker crumbs and baking powder. Add the agave (tip: spray your tablespoon with oil spray so the Agave slides off easily). In a separate cup, stir together the milk and egg replacer. Stir this into the dry ingredients, mixing just until moistened. Spoon batter into prepared muffin cups and stick some chocolate chips into each. Bake in the preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes. Spread marshmallow fluff over the muffins. Yield: 8 Servings

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74 Comments

  1. mallory says:

    aha!
    i knew it!!!

    this was fun katie 🙂 and a great giveaway too!

    now that i’m officially craving s’mores cupcakes i think i’ll make some…

    Reply
  2. Metta says:

    Is this the mystery recipe?

    Reply
  3. Anjali says:

    please enter me!

    Reply
  4. k says:

    i think this is the mystery close-up picture! i’d love to win a food scale…anything that will help me with my baking skills is a welcome addition to my kitchen!

    Reply
  5. Anonymous says:

    this is the mystery picture!! very creative way to do a giveaway [:

    Reply
  6. lindsey says:

    this is the mystery picture!! very creative way to do a giveaway [:

    Reply
  7. Tara says:

    Hey, I just came across your blog. These recipes look amazing. I tried the melted banana trick this morning — DELISH. Anyway, this has to be the mystery picture. I really need a new kitchen scale!!

    Reply
  8. Tara says:

    aw i just realized i entered late. oh well. the muffins still look amazing.

    Reply
  9. Erika says:

    I would love to make these but I am not vegan so I don’t have egg replacer. Would I have to reduce the liquid if I use 1 whole egg?

    Thanks,
    Erika 🙂

    Reply
    1. Chocolate-Covered Katie says:

      I think you’d be ok with the same amount of liquid… but I really don’t know much about working with eggs! Sorry I can’t be more helpful. But if you do end up making them, let me know how they turn out! 🙂

      Reply
  10. Rande @ The Vegetable Centric Kitchen says:

    I just made these with your homemade graham crackers and they turned out great!

    Reply