Introduction

These Banana S’mores Muffins combine the comforting flavors of ripe banana, chocolate, and marshmallow with a hint of cinnamon and graham cracker crunch. Perfect for breakfast or a sweet snack, they bring a playful twist to classic s’mores in a portable muffin form.

The image shows five muffins placed on a white plate, each muffin in a bright yellow paper liner with white patterns. The muffins have a textured golden-brown top, scattered with small white marshmallows and dark brown chocolate chips. The muffins' tops are slightly rounded and appear soft and moist. A few marshmallows and chocolate chips have fallen onto the white plate. The background is blurred, showing hints of a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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.
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 until smooth.
Step 3: In a separate bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.
Step 4: Add the flour mixture alternately with the milk to the wet ingredients, mixing gently until just combined. Be careful not to over-mix.
Step 5: Fold in 3/4 cup of the chocolate chips and 3/4 cup of the marshmallow bits by hand.
Step 6: Fill the muffin liners evenly with batter. Sprinkle the tops with the remaining chocolate chips and marshmallow bits.
Step 7: Bake for 16 minutes. Let the muffins cool in the pan for 3-4 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a gooier center, reduce baking time by 1-2 minutes and check doneness early.
Try adding chopped nuts like walnuts or pecans for extra crunch.
Substitute Greek yogurt for sour cream to lighten the texture.
Use dark chocolate chips for a richer flavor contrast with the sweet marshmallows.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw overnight in the refrigerator. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

The image shows three muffins on a white plate with bright yellow wrappers. Each muffin is golden brown with a bumpy texture, topped with dark brown chocolate chips and small white toasted marshmallows scattered evenly on the surface. In the background, three more muffins with the same look and yellow wrappers are out of focus, resting on a dark wooden surface partially covered by a blue and white checkered cloth. The setting features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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. Just make sure to drain any excess liquid before mixing into the batter.

What can I substitute for miniature marshmallow bits?

If miniature marshmallow bits are unavailable, you can chop regular marshmallows into small pieces or omit them entirely for a less sweet version.

Banana S’mores Muffins Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

Delight in these moist and flavorful Banana S’mores Muffins, combining the sweetness of ripe bananas with the classic campfire treat elements of graham crackers, chocolate chips, and marshmallows. Perfect for breakfast, snack time, or a cozy dessert, these muffins offer a fun, twist on traditional s’mores with a tender crumb and melty marshmallows inside and on top.

Author: Cleo
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

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 (about 2 medium-sized bananas)
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 and Toppings

1 cup miniature chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)
1 cup miniature marshmallow bits, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

Preheat the oven: Set your oven to 400°F (204°C). Prepare a muffin pan by lining it with 16 cupcake liners or by spraying it generously with nonstick baking spray to prevent sticking.
Mix wet ingredients: In a large bowl, beat together the melted butter and light brown sugar until smooth and creamy. Add the egg, vanilla extract, mashed banana, and sour cream, beating the mixture again until all ingredients are nicely combined.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, table salt, cinnamon, and graham cracker crumbs. This ensures the leavening agents and spices are evenly distributed throughout the flour.
Incorporate dry and wet mixtures: Alternately add the flour mixture and the whole milk to the wet ingredients, mixing gently each time until just combined. Avoid over-mixing to keep the muffins tender and soft.
Add mix-ins: Fold in 3/4 cup of the miniature chocolate chips and 3/4 cup of the miniature marshmallow bits by hand, ensuring even distribution without overworking the batter.
Fill muffin cups and top: Spoon the batter evenly into the prepared muffin liners. Sprinkle the remaining 1/4 cup chocolate chips and 1/4 cup marshmallow bits over the tops of each muffin to create a melty, appetizing crust.
Bake: Place the muffin pan in the preheated oven and bake for 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden and puffed.
Cool and store: Allow the muffins to cool in the pan for 3-4 minutes to set. Then gently remove them and transfer to a wire rack to cool completely. Store the muffins in a sealed container at room temperature for up to 3 days, or refrigerate for longer freshness.

Notes

Do not overmix the batter to keep the muffins light and fluffy.
Use ripe bananas for best sweetness and moisture.
If miniature marshmallow bits are unavailable, chop regular marshmallows into small pieces.
For extra gooey tops, broil for 1-2 minutes after baking, watching carefully to prevent burning.
These muffins freeze well for up to 2 months; thaw before serving.
Adjust sweetness by reducing brown sugar slightly if preferred.

Keywords: banana muffins, s’mores muffins, graham cracker muffins, chocolate chip muffins, marshmallow muffins, breakfast muffin recipe, easy muffin recipe