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Banana S'mores Muffins

Delightful muffins combining the flavors of ripe bananas, chocolate, and marshmallow, evoking the joy of summer s'mores.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 16 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 tablespoons unsalted butter, melted
  • ⅔ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅔ cup mashed ripe banana (about 2 medium sized) Should be very ripe for maximum sweetness.
  • ½ cup sour cream Can substitute with Greek yogurt.
  • ⅔ cup whole milk Can replace with almond or oat milk for a dairy-free option.
Dry Ingredients
  • 2 cups all-purpose flour Whole wheat flour can be used for a nuttier flavor.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 1 teaspoon cinnamon Can experiment with nutmeg or cardamom for added flavor.
  • ¾ cup graham cracker crumbs
Mix-ins
  • 1 cup miniature chocolate chips, divided Reserve some for topping.
  • 1 cup miniature marshmallow bits, divided Reserve some for topping.

Method
 

Preparation
  1. Preheat your oven to 400°F and prepare your muffin pan with 16 cupcake liners or grease with non-stick spray.
  2. In a mixing bowl, combine the melted butter and brown sugar, beating until creamy.
  3. Fold in the egg, vanilla extract, mashed banana, and sour cream until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.
  5. Gradually mix the dry ingredients into the wet ingredients, alternating with the whole milk, being careful not to over-mix.
  6. Fold in ¾ cup of miniature chocolate chips and marshmallow bits gently.
  7. Spoon the batter into prepared muffin liners and sprinkle the tops with remaining chocolate chips and marshmallow bits.
Baking
  1. Bake for approximately 16 minutes, or until a sweet aroma fills the air.
  2. Allow the muffins to cool in the pan for 3-4 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container for up to three days at room temperature. They may also be frozen for up to three months; thaw at room temperature when needed.