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
Scale
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.