Easy Banana S’mores Muffins Recipe

Introduction

These Easy Banana S’mores Muffins combine the comforting flavors of ripe bananas, chocolate chips, and gooey marshmallows all in one delicious treat. Perfect for breakfast or an afternoon snack, they bring a fun twist to classic banana muffins with a campfire-inspired touch.

Ingredients

• ⅔ cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• ⅔ cup mashed ripe banana (about 2 medium bananas)
• ½ cup sour cream
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon table salt
• 1 teaspoon cinnamon
• ¾ cup graham cracker crumbs
• ⅔ cup whole milk
• 1 cup miniature chocolate chips, divided
• 1 cup miniature marshmallow bits, divided

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a muffin pan with 16 cupcake liners or spray the pan well with nonstick baking spray.
2. Step 2: In a large bowl, beat together the melted butter and brown sugar until combined. Add the egg, vanilla extract, mashed banana, and sour cream, then beat again until smooth.
3. Step 3: In a separate bowl, whisk 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, beginning and ending with the flour mixture. Stir gently until just combined; avoid over-mixing.
5. Step 5: Fold in ¾ cup of the chocolate chips and ¾ cup of the marshmallow bits by hand.
6. Step 6: Divide the batter evenly among the prepared liners. Sprinkle the remaining chocolate chips and marshmallow bits on top of each muffin.
7. Step 7: Bake for 16 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
8. Step 8: Let the muffins cool in the pan for 3-4 minutes before gently removing them to a wire rack to cool completely.

Tips & Variations

• If you prefer, bake the batter in a greased 9×5-inch loaf pan at 350°F for about 60 minutes for a different presentation.
• Because these muffins are low in butter, they may stick to liners on the first day. To prevent this, you can spray the pan and bake without liners or store muffins overnight in a sealed container to loosen the liners.
• Try adding chopped nuts like walnuts for extra crunch and flavor.
• Use flavored marshmallow bits such as strawberry or caramel for a unique twist.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a moderate 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. Just thaw and mash them before measuring to ensure the proper consistency.

Do I have to use sour cream in the batter?

Sour cream adds moisture and tenderness, but you can substitute with Greek yogurt or buttermilk if preferred.

Easy Banana S’mores Muffins Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

Deliciously moist Easy Banana S’mores Muffins packed with ripe bananas, melty chocolate chips, and gooey marshmallow bits. These American-style muffins combine the flavors of classic s’mores with a soft banana base, perfect for a sweet breakfast or snack.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Yield: 16 muffins 1x
• Category: Muffins and Scones
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ⅔ cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• ⅔ cup mashed ripe banana (2 medium sized)
• ½ cup sour cream
• ⅔ cup whole milk

Dry Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon table salt
• 1 teaspoon cinnamon
• ¾ cup graham cracker crumbs

Add-ins

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

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 400°F. Line a muffin pan with 16 cupcake liners or spray the pan well with nonstick baking spray.
2. Mix Wet Ingredients: In a large bowl, beat together the melted butter and light brown sugar until combined. Add in the egg, vanilla extract, mashed banana, and sour cream; beat again until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.
4. Mix Batter: Add the dry mixture alternately with the milk to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep muffins tender.
5. Add Chocolate and Marshmallows: Fold in ¾ cup of chocolate chips and ¾ cup of miniature marshmallow bits by hand to evenly distribute.
6. Fill Muffin Cups: Spoon the batter into the prepared liners, filling each about three-quarters full. Sprinkle the tops evenly with the remaining chocolate chips and marshmallow bits.
7. Bake: Bake in the preheated oven for 16 minutes, or until a toothpick inserted in the center comes out clean and marshmallows are slightly toasted.
8. Cool and Store: Allow muffins to cool in the pan for 3 to 4 minutes, then transfer to a wire rack to cool completely. Store muffins in a sealed container to maintain freshness.

Notes

• Due to the low butter content, muffins may stick to liners on the first day; letting them sit overnight in a sealed container helps the liners come off easily.
• You can also spray the muffin pan with non-stick spray and bake the batter without liners for easier removal.
• Alternatively, bake the batter in a greased 9×5 loaf pan at 350°F for 60 minutes for a banana s’mores loaf.

Keywords: banana muffins, s’mores muffins, chocolate chips, marshmallow bits, breakfast muffins, easy muffin recipe, bananas, graham cracker crumbs