Description
These Easy Banana S’mores Muffins combine the nostalgic flavors of campfire s’mores with sweet, moist banana bread. Packed with mini chocolate chips, graham cracker crumbs, banana, and marshmallow bits, these muffins are fluffy, gooey, and irresistible—perfect for breakfast, snacks, or dessert.
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)
- ½ cup sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 teaspoon ground cinnamon
- ¾ cup graham cracker crumbs
- ⅔ cup whole milk
- 1 cup miniature chocolate chips, divided
- 1 cup miniature marshmallow bits, divided
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the brown sugar, melted butter, egg, and vanilla extract until smooth.
- Stir in the mashed bananas and sour cream until fully combined.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.
- Slowly add the dry ingredients to the wet ingredients, stirring gently.
- Pour in the milk and continue mixing just until the batter comes together—do not overmix.
- Fold in ¾ cup of the mini chocolate chips and ¾ cup of the marshmallow bits.
- Divide the batter evenly into the muffin cups. Sprinkle the remaining chocolate chips and marshmallow bits on top.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- For extra gooey muffins, press a few extra marshmallow bits onto the tops right before baking.
- You can substitute Greek yogurt for sour cream.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American