{gluten free / dairy free} S’mores Muffins

As the weather has turned warmer, and more Spring-like, my family has been spending more and more time outdoors.

We take walks after dinner, race down the giant slides at the playground, and delight in the smells from our neighbor’s grill.

A few evenings we have even smelt wood burning from fire pits and campfires as we tour through our neighboring streets.

These smells immediately elicit cheers from my kids, who want to rush home and roast marshmallows and make S’mores.

In lieu of roasted marshmallows, I came up with this muffin recipe to satisfy the cravings of my kids.

Although we weren’t sitting around a campfire, we still enjoyed our S’mores.

Melted marshmallow and warm chocolate, draped around a graham flavored muffin, brought forth smiles from my kids.

Recipe: S’mores Muffins {Gluten Free, Dairy Free}

Ingredients

  • 2 eggs
  • 1/2 cup dark brown sugar
  • 2 tablespoon molasses
  • 1/2 cup Dairy Free Milk
  • 1/2 cup oil (or 1/4 cup oil and 1/4 cup unsweetened applesauce)
  • splash of vanilla
  • 2 cups Brown Rice Flour Mix* (see note)
  • 3/4 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup mini marshmallow
  • 1/2 cup dairy free chocolate chips {I use Ghirardelli semi-sweet chips}

*Note: To make a Brown Rice Flour Mix: combine 2 parts Brown rice flour (super fine ground), 2/3 parts Potato starch and 1/3 part Tapioca flour.

Instructions

  1. Preheat oven to 350°.  Lightly grease muffin pan with cookie spray.
  2. Beat the eggs in the bowl of a mixer.  Add the brown sugar and molasses and combine.
  3. Then add in the milk, oil and vanilla. Mix well.
  4. Add the Brown Rice Flour Mix, xanthan gum, baking powder, baking soda and salt to the mixer bowl.  Mix until just combined.
  5. Add in the marshmallows and chocolate chips, stirring until incorporated.
  6. Scoop the dough into the prepared muffin pan.
  7. Bake for 15-18 mins for regular sized muffins. {For mini muffins, bake 8-10 mins.}
  8. Remove and let cool
Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.

I hope you are enjoying these Spring days {and evenings}!

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9 Comments Add yours

  1. Must make for my brothers – they would love them!

  2. Yum, these would be super good veganized, too! Flax “eggs” and Dandies marshmallows and they’d be set! 🙂 Can’t wait to give them a try.

  3. veghotpot says:

    What a fantastic recipe! I’m always amazed when i find gluten free, dairy free baking. So clever! Is love to try these, although I need to Google xanthan gum to find out what it is (very new to baking!) Can’t wait x

  4. Sierra says:

    Just made these. Came out dry, lacked flavor, and the marshmallows basically melted into the cake. Not sure what went wrong. Won’t be making these again.

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