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Banana S’mores Muffins

Banana S’mores Muffins: Irresistibly Gooey Breakfast Bliss

Banana S’mores Muffins blend classic s’mores flavors with the sweetness of bananas, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 2 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1/2 cup Melted Butter or coconut oil for dairy-free
  • 3/4 cup Brown Sugar or coconut sugar for healthier option
  • 1 large Egg or flax egg for vegan
  • 1 teaspoon Vanilla Extract optional but recommended
  • 1 cup Mashed Banana overripe preferred
  • 1/2 cup Sour Cream or Greek yogurt
  • 1 1/2 cups All-Purpose Flour or whole wheat flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Table Salt
  • 1/2 teaspoon Cinnamon optional
For the S’mores Touch
  • 1 cup Graham Cracker Crumbs gluten-free options available
  • 1/2 cup Milk or plant-based milk
  • 1/2 cup Miniature Chocolate Chips any chocolate type can be used
  • 1/2 cup Miniature Marshmallow Bits can substitute with regular mini marshmallows

Equipment

  • Oven
  • muffin pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Banana S’mores Muffins
  1. Preheat your oven to 400°F (200°C) and line a muffin pan with cupcake liners sprayed with nonstick spray.
  2. Combine melted butter and brown sugar in a large bowl until creamy, then add egg, vanilla extract, mashed banana, and sour cream. Mix until smooth.
  3. In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.
  4. Gradually mix the dry ingredients into the wet mixture in alternating additions with milk until just combined.
  5. Fold in miniature chocolate chips and marshmallow bits gently into the batter.
  6. Evenly divide the muffin batter among the liners, filling each about three-quarters full. Sprinkle some chocolate chips, marshmallow bits, and crushed graham crackers on top.
  7. Bake for about 15 minutes or until golden brown. A toothpick inserted should come out clean or with few crumbs.
  8. Let muffins sit in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Serve warm with butter or a drizzle of honey for an extra treat. Store in a sealed container at room temperature for up to 3 days.

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