Preheat the oven to 350F and line a muffin pan with paper muffin liners.
In a large bowl, whisk together the unbleached flour, whole wheat flour, cocoa, baking powder, baking soda and salt.
In another bowl, whisk together the nondairy milk, oil, maple syrup, vinegar and vanilla extract until well blended.
Add the milk mixture to the flour mixture and stir until just blended. Gently fold in the chocolate and marshmallows.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake at 350F for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.
Nicole Axworthy is a writer, editor, recipe creator, wife, and mother of two adorable rescue cats, Leola and Eli. She loves animals too much to eat them, and she’s discovered that teaching others through food is a very effective vegan outreach tool. On her blog, A Dash of Compassion, Nicole aims to spread a positive message about healthy eating while celebrating all things sweet.