These soft and easy Banana S'mores Muffins are the perfect way to wake up in the morning. The fun s'mores twist to banana bread muffins makes everyone smile!
I have quite an unhealthy obsession with bananas. I can't go to the grocery store without buying a bunch of them. Sometimes two bunches.
I can't bake without them. See these banana cinnamon rolls. I also can't eat them once they turn yellow. (Yes, you read that right.)
It's a real dilemma, because then I have to go buy more bananas to eat. Meanwhile, the yellow bananas continue to ripen on the counter.
My husband will eat some of them, but he can't keep up with all the ones I buy. The kids don't eat them that often either.
I can only freeze so many. Currently, there are 2 (soon to be 3) very large Ziplock bags full of frozen banana chunks in our freezer. I guess it's time to make more of this peanut butter banana ice cream.
And what did I do today? I bought more bananas at the store just because they were on sale. Clearly, I have some problems.
It's a very good thing that I bake a lot. And I like to bake using a lot of bananas. I'm seeing more banana scones in our near future.
Muffins are always a hit around here because you can grab and go with them, so I knew I could use up some of those ripe bananas that way today.
These easy banana muffins got a healthy dose of s'mores goodness. Graham cracker crumbs in a chocolate chip and marshmallow-studded batter made these muffins an instant family favorite.
How to make Banana S'mores Muffins
- Mix the butter and sugar. Then add the egg, vanilla, banana, and sour cream and mix again.
- Stir together the dry ingredients. Slowly add the milk and dry ingredients to the butter mixture, stirring until everything is fully incorporated. Do not overmix the batter.
- Gently stir the mini chocolate chips and marshmallow bits into the mixture.
- Spoon the batter into the cupcake liners. Top each one with a few mini chips, marshmallow bits, and more cracker crumbs before baking.
- Let the muffins cool on a wire rack before placing them in a sealed container.
Our youngest and pickiest child couldn't stop eating these easy banana bread muffins. Clearly, that is a sign I should go buy more bananas so I can make more of these muffins, because he never eats anything I make!
I mean, that's the only logical thing to do, right?
More Banana Breakfast Recipes
- Sour Cream Banana Donuts
- Double Chocolate Banana Muffins
- Banana Caramel Coffee Cake
- Chocolate Chip Banana Baked Oatmeal
- Banana Pancakes
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Recipe
Banana S’mores Muffins
These easy banana s'mores muffins are loaded with graham cracker crumbs, chocolate chips, and marshmallows. They are a delicious way to start out the day.
Ingredients
- ⅔ cup packed light brown sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup mashed ripe banana (2 medium sized)
- ½ cup sour cream
- 2 cups all purpose flour (240g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 teaspoon cinnamon
- 1 cup graham cracker crumbs + extra (crush 8 full cracker sheets)
- ⅔ cup whole milk
- 1 cup miniature chocolate chips, divided
- 1 ¼ cups miniature marshmallow bits, divided
Instructions
- Preheat the oven to 400°F. Place 16 cupcake liners in a muffin pan, spray them with nonstick baking spray right before filling, or spray the muffin pan well with the spray.* (see note below)
- Mix the butter and sugar together. Add the egg, vanilla, banana, and sour cream and mix until creamy.
- Stir together the flour, baking powder, baking soda, salt, cinnamon, and 1 cup graham cracker crumbs.
- Add the flour mixture alternately with the milk until fully incorporated. Do not over-mix.
- Stir in ¾ cup chocolate chips and 1 cup marshmallow bits by hand.
- Fill the liners evenly with the batter. Sprinkle the tops with the remaining chips and marshmallow bits. Optional: if you want more Graham flavor, sprinkle the tops with the extra cracker crumbs too. Bake for 15 minutes.
- Remove the pan from the oven and let the muffins sit in the hot pan for 2 minutes, then gently lift them out and place them on a wire rack to cool completely. Store in a sealed container.
Notes
- Because this recipe uses little butter, the muffins will stick to the liners. Spray them with nonstick spray to prevent any muffin pieces from sticking. If you prefer, you can also spray the muffin pan with non-stick baking spray and bake the muffins without liners to avoid this problem.
- The batter can also be baked in a greased 9x5 loaf pan at 350°F for 60 minutes.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 420Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 26mgSodium: 345mgCarbohydrates: 76gFiber: 3gSugar: 36gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
The post for these Banana S'mores Muffins was first published in August 2012. The photos were updated in May 2016, and then it was republished in August 2019.
Rachel says
I have someone in my family that can’t eat bananas, if I omit them do I need to adjust any other ingredients or just leave out the banana?
Jocelyn says
Unfortunately if you leave the banana out of this recipe, the muffin will fail. Are you wanting a muffin with a s'mores taste? I was trying to find another one of my recipe that would be a good substitute or one that I could give you modifications for.
Michelle says
Have you tried this with making a loaf of bread?
Jocelyn says
I actually had all the ingredients in my kitchen to try this recipe as a bread, and I'm happy to report it works great in a 9x5 loaf pan as well. I baked it at 350°F for 60 minutes. Let me know if you try it!
Naomi says
These turned out amazing! I put one small marshmallow in the middle and they turned out great. Next time I’ll try the mini-dehydrated ones.
Jennifer says
This recipe was a complete waste of money. They ended up basically just tasting like banana chocolate chip muffins. You couldn't taste the graham cracker crumbs at all, so that was pointless to add to the recipe. The dehydrated marshmallow bits that were mixed into the batter just melted into the muffins and disappeared, so they also didn't add anything to the texture, except for the few that were sprinkled on top. If you insist on trying this recipe, definitely spray the paper liners. Normally I don't have to do that for other muffin recipes, but these muffins stuck to the paper really bad. But I recommend just making basic banana chocolate muffins and not spending $ on the graham crackers or the marshmallow bits.
Jocelyn says
Oh no, I am so sorry to hear that! Sticking can definitely be frustrating. I do have a note at the bottom of the recipe card with some tips to help prevent that next time. I hope that helps and that you will give them another chance!