Gluten Free Mini S'mores Pound Cakes

Enjoy these mini gluten free s'mores pound cakes as a sweet treat any time of year! They may be mini, but still bursting with that classic s'mores flavor you love!

Prep:
15
minutes
Cook:
25
minutes
TOtal:
40
minutes

Ingredients

  • 1 stick of butter, softened
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • 1/2 c. yogurt
  • 3 eggs
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. gluten free flour blend (I used 1/4 c. oat, 1/4 c.  almond, and 1/2 c. tapioca)
  • 1/2 c. gluten free graham crackers, crushed (or 1/4 c. graham crackers + 1/4 c. flour)
  • 1/3 c. mini chocolate chips

S'mores Topping

  • 1/3 c. chocolate chips
  • 1/4 c. gluten free graham crackers, crushed
  • 1/2 c. mini marshmallows

Instructions

  1. Preheat the oven to 350 degrees. In a mixing bowl, beat the butter and brown sugar until creamed. Then, beat in the maple syrup, vanilla, yogurt, and eggs. Next, beat in the baking powder, baking soda, salt, flour, and graham cracker crumbs. Stir in the chocolate chips. Pour into 8 greased mini loaf pans, or 1 regular-sized loaf pan. I put a little over 1/3 c. of batter into each mini pan.
  2. Bake for 20-22 minutes, until an inserted toothpick comes out clean. For a full loaf pan, bake for 55-60 minutes. Sprinkle with chocolate chips and return to the oven for 1-2 minutes. Use a knife or spatula to carefully spread the melted chocolate over each loaf. Next, sprinkle with crushed graham crackers and mini marshmallows. Low broil for 2-3 minutes, until browned and toasty!