Description

These Banana S’mores Muffins are a delightful twist on classic s’mores, combining the rich flavors of ripe bananas, graham crackers, chocolate chips, and marshmallows in a moist, tender muffin. Perfect for breakfast, snack, or dessert, they’re easy to prepare and baked to golden perfection, offering the nostalgic taste of campfire s’mores in a convenient muffin form.

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 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

Add-ins

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

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (204°C) and line a muffin pan with cupcake liners to prevent sticking and make removal easy.
Mix Wet Ingredients: In a mixing bowl, beat together the melted butter and light brown sugar until well combined. Then add the egg, vanilla extract, mashed banana, and sour cream; mix everything until the batter is smooth and well blended.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs to ensure even distribution of leavening agents and spices.
Incorporate Dry and Wet: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Stir gently until just combined to avoid overmixing, which can make muffins tough.
Add Chocolate and Marshmallows: Carefully fold in three-fourths of the miniature chocolate chips and marshmallow bits, evenly distributing these flavorful additions without deflating the batter.
Fill Muffin Cups: Spoon the batter evenly into the prepared cupcake liners. Then, top each muffin with the remaining chocolate chips and marshmallow bits for a decorative and tasty topping that will melt during baking.
Bake: Place the muffin pan in the preheated oven and bake for about 16 minutes or until the muffins turn a beautiful golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely or enjoy warm for gooey marshmallow goodness.

Notes

For best results, use ripe bananas that have plenty of brown spots for optimal sweetness and flavor.
Do not overmix the batter; stir just until combined to keep muffins tender.
You can substitute sour cream with Greek yogurt for a similar tangy moisture.
Miniature marshmallow bits work better than large marshmallows for even distribution and melting inside the muffins.
If you prefer, you can sprinkle chopped nuts on top for added texture.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.