There is something incredibly comforting about combining the sweet, creamy flavor of ripe bananas with the nostalgic goodness of s’mores. This Banana S’mores Muffins Recipe brings together fluffy muffin batter packed with mashed bananas, cinnamon, graham cracker crumbs, chocolate chips, and gooey marshmallow bits for a playful twist on two classic treats. Whether you’re baking for breakfast, a snack, or a casual dessert, these muffins are a surefire way to brighten your day with familiar flavors wrapped in a perfectly tender bite.
Ingredients You’ll Need
Gathering a handful of simple, yet thoughtfully chosen ingredients makes this Banana S’mores Muffins Recipe shine. Each component plays a distinct role, creating layers of texture, moisture, and that beloved nostalgic flavor profile.
- ⅔ cup packed light brown sugar: Adds natural sweetness and keeps muffins moist with its molasses content.
- 2 tbsp unsalted butter, melted: Gives richness and a tender crumb without overpowering the other flavors.
- 1 large egg: Provides structure and holds everything together.
- 1 tsp vanilla extract: Enhances the overall sweetness with warm, aromatic notes.
- ⅔ cup mashed ripe banana (about 2 medium bananas): Brings natural sweetness, moisture, and that unmistakable fruity flavor.
- ½ cup sour cream: Adds tanginess and tenderness, balancing the sweetness perfectly.
- 2 cups all-purpose flour: The foundation for the muffin’s fluffy texture.
- 2 tsp baking powder: Helps the muffins rise beautifully and become airy.
- 1 tsp baking soda: Works with the acidic sour cream for lift and browning.
- ½ tsp salt: Enhances and balances all the sweet components.
- 1 tsp cinnamon: Introduces a warm spice note that complements banana and chocolate.
- ¾ cup graham cracker crumbs: Adds subtle crunch and that classic s’mores flavor.
- ⅔ cup whole milk: Keeps the batter smooth and moist.
- 1 cup miniature chocolate chips, divided: Melts into pockets of chocolatey delight.
- 1 cup miniature marshmallow bits, divided: Creates gooey, melty bursts reminiscent of a campfire treat.
How to Make Banana S’mores Muffins Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating your oven to 375°F (190°C). Get your muffin tin ready by lining it with paper liners or giving it a light greasing. This step ensures your muffins won’t stick and will come out perfectly shaped.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the light brown sugar, melted butter, egg, vanilla extract, mashed ripe banana, and sour cream until everything becomes smooth and well-blended. This mixture creates the flavorful, moist base for your muffins.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs. These ingredients work together to give the muffins structure, rise, and that signature s’mores crunch.
Step 4: Bring Wet and Dry Together
Gently fold the dry ingredients into the wet mixture without overmixing. Then pour in the whole milk and stir until just combined. Overmixing can lead to dense muffins, so keep it light and gentle for the best texture.
Step 5: Add the S’mores Magic
Now fold in ¾ cup of the miniature chocolate chips and ¾ cup of the miniature marshmallow bits. These will melt into the batter, creating gooey pockets of chocolate and marshmallow in every bite.
Step 6: Fill and Top the Muffin Cups
Spoon the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle the tops with the remaining chocolate chips and marshmallow bits to create that irresistible, toasty s’mores look and taste with a gorgeous golden finish once baked.
Step 7: Bake to Perfection
Bake your muffins for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Banana S’mores Muffins Recipe
Garnishes
Enhance your Banana S’mores Muffins Recipe by drizzling a bit of melted chocolate or sprinkling extra graham cracker crumbs on top after baking. You can also add a light dusting of powdered sugar or a small dab of roasted marshmallow fluff for extra flair and sweetness.
Side Dishes
Pair these muffins with a creamy cup of coffee or a cold glass of milk to balance the sweetness. For a midday treat, serve alongside fresh fruit or a simple yogurt parfait to bring freshness and contrast to the rich muffins.
Creative Ways to Present
Serve your Banana S’mores Muffins Recipe on a rustic wooden platter with scattered graham crackers and chocolate chunks for an inviting look. You might also cut them in half and toast them lightly with a marshmallow spread for an interactive dessert experience that anyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana S’mores Muffins in an airtight container at room temperature for up to 3 days. This helps maintain their moist texture and delicious flavor without drying out or becoming too stale.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. When you’re ready, thaw them at room temperature or warm them gently in the microwave for a freshly-baked taste anytime.
Reheating
To revive their soft and gooey goodness, reheat muffins in the microwave for about 20 seconds or pop them in a preheated oven at 350°F (175°C) for 5–7 minutes. This will bring back that fresh-from-the-oven feel with toasted marshmallows on top.
FAQs
Can I substitute sour cream in this Banana S’mores Muffins Recipe?
Yes! If you don’t have sour cream, plain Greek yogurt or buttermilk make excellent substitutes, keeping the muffins moist and adding a subtle tanginess.
Are these muffins suitable for freezing?
Absolutely. Banana S’mores Muffins freeze well and hold their texture and flavor nicely. Just be sure to wrap them well to prevent freezer burn.
Can I make these muffins without marshmallows?
You can, but the marshmallows add the signature gooey s’mores feel. If you prefer, you can substitute with mini white chocolate chips or skip them to keep it simpler.
How ripe should the bananas be?
The riper, the better! Soft bananas with lots of brown spots are perfect for this recipe since they’re sweeter and mash easily, contributing maximum flavor and moisture.
Can I use regular chocolate chips instead of miniature ones?
Yes, but miniature chocolate chips distribute more evenly and melt better throughout the muffins, so the texture and bite are just right. However, regular chips will still work if that’s what you have on hand.
Final Thoughts
I can’t recommend this Banana S’mores Muffins Recipe enough if you’re looking for a delicious, comforting bake that brings together two favorites in the best way. It’s simple to make, full of heartwarming flavors, and perfect for any occasion, whether it’s a cozy breakfast or a fun dessert. Give it a try and watch these little bites disappear quickly — your friends and family will thank you!
Print
Banana S’mores Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Banana S’mores Muffins, blending the rich taste of ripe bananas with the nostalgic flavors of graham crackers, chocolate chips, and marshmallow bits. Perfect for breakfast, snacks, or a sweet treat any time of day.
Ingredients
Wet Ingredients
- ⅔ cup packed light brown sugar
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- ⅔ cup mashed ripe banana (about 2 medium bananas)
- ½ cup sour cream
- ⅔ cup whole milk
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¾ cup graham cracker crumbs
Mix-ins and Toppings
- 1 cup miniature chocolate chips, divided
- 1 cup miniature marshmallow bits, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, melted butter, egg, vanilla extract, mashed bananas, and sour cream until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gently stir the dry ingredients into the wet mixture. Then pour in the whole milk and mix until just combined to avoid overmixing which can make muffins tough.
- Add Mix-ins: Fold in ¾ cup of the miniature chocolate chips and ¾ cup of the miniature marshmallow bits carefully to evenly distribute without melting them.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about ¾ full to allow room for rising. Top each muffin with the remaining chocolate chips and marshmallow bits for a gooey topping.
- Bake and Cool: Bake the muffins for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe bananas with plenty of brown spots for the best flavor and natural sweetness.
- Do not overmix the batter to keep the muffins tender and moist.
- For a gooier marshmallow top, add the marshmallows halfway through baking or broil for the last 1-2 minutes while watching carefully.
- Store baked muffins in an airtight container at room temperature for up to 3 days.
- You can freeze baked muffins in a sealed container for up to 2 months; thaw overnight before serving.
