Banana S’mores Muffins Recipe

Introduction

These Banana S’mores Muffins combine the beloved flavors of classic s’mores with the natural sweetness of ripe bananas. Perfect for breakfast or a cozy snack, they offer a delightful mix of chocolate, marshmallow, and graham cracker in every bite.

Ingredients

• 2/3 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2/3 cup mashed ripe banana (2 medium sized)
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon cinnamon
• 3/4 cup graham cracker crumbs
• 2/3 cup whole milk
• 1 cup miniature chocolate chips, divided
• 1 cup miniature marshmallow bits, divided

Instructions

1. Step 1: Preheat the oven to 400°F. Place 16 cupcake liners in a muffin pan or spray the pan well with nonstick baking spray.
2. Step 2: Beat the melted butter and brown sugar together until combined. Add the egg, vanilla extract, mashed banana, and sour cream, then beat again to mix well.
3. Step 3: In a separate bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.
4. Step 4: Add the flour mixture to the wet ingredients alternately with the milk, mixing until just combined. Be careful not to over-mix the batter.
5. Step 5: Fold in 3/4 cup of the chocolate chips and 3/4 cup of the marshmallow bits by hand.
6. Step 6: Fill the muffin liners with the batter. Sprinkle the remaining chocolate chips and marshmallow bits on top of each muffin.
7. Step 7: Bake for 16 minutes, then let the muffins cool in the pan for 3-4 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra gooey marshmallow tops, add a few extra marshmallow bits right before baking.
• Substitute sour cream with Greek yogurt for a tangier flavor and added protein.
• Use semi-sweet or dark chocolate chips if you prefer a less sweet taste.
• Try adding chopped nuts for extra crunch and texture.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once thawed and mashed. They add the same sweetness and moisture as fresh ripe bananas.

Can I make these muffins dairy-free?

You can substitute the butter with a dairy-free margarine and use a plant-based milk and yogurt alternative instead of sour cream and whole milk.

Banana S’mores Muffins Recipe

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Banana S’mores Muffins combine the classic campfire flavors of graham crackers, chocolate, and marshmallows with ripe bananas for a moist, delicious twist. These muffins feature a tender crumb with gooey pockets of melted chocolate and marshmallow, perfect for breakfast or a fun snack.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Yield: 16 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2/3 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2/3 cup mashed ripe banana (2 medium-sized)
• 1/2 cup sour cream
• 2/3 cup whole milk

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon cinnamon
• 3/4 cup graham cracker crumbs

Mix-ins & Toppings

• 1 cup miniature chocolate chips, divided
• 1 cup miniature marshmallow bits, divided

Instructions

1. Preheat the oven: Set your oven to 400°F (204°C). Line a muffin pan with 16 cupcake liners or spray the pan thoroughly with nonstick baking spray to prevent sticking.
2. Mix wet ingredients: In a large bowl, beat together the melted butter and light brown sugar until smooth. Add the egg, vanilla extract, mashed banana, and sour cream, then beat again thoroughly until combined.
3. Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs evenly.
4. Incorporate dry and wet mixtures: Add the flour mixture to the wet ingredients alternately with the whole milk, starting and ending with the flour mixture. Mix gently until just combined to avoid over-mixing, which can toughen the muffins.
5. Add chocolate and marshmallow bits: Fold in 3/4 cup of the miniature chocolate chips and 3/4 cup of the miniature marshmallow bits by hand to keep the batter light and airy.
6. Fill muffin liners and add toppings: Spoon the batter evenly into the prepared muffin liners. Sprinkle the remaining chocolate chips and marshmallow bits over the batter to create a melted, gooey topping.
7. Bake the muffins: Place the muffin pan in the oven and bake for 16 minutes, or until a toothpick inserted into the center comes out clean except for melted chocolate or marshmallow remnants.
8. Cool and store: Allow the muffins to cool in the pan for 3 to 4 minutes, then carefully remove them and transfer to a wire rack to cool completely. Store fully cooled muffins in a sealed container to maintain freshness.

Notes

• Do not overmix the batter to keep muffins tender and moist.
• Use ripe bananas for the best flavor and natural sweetness.
• Miniature marshmallow bits melt better than large marshmallows, giving the muffins a true s’mores feel.
• Store muffins at room temperature in an airtight container for up to 3 days or freeze for longer storage.

Keywords: Banana muffins, S’mores muffins, Graham cracker muffins, Chocolate chip muffins, Marshmallow muffins, Breakfast muffin, Easy muffin recipe