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Banana S’mores Muffins Recipe

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★★★★★

4.9 from 119 reviews

These Banana S’mores Muffins combine the classic flavors of s’mores with the natural sweetness of ripe bananas. Moist and tender, they’re studded with miniature chocolate chips and marshmallow bits, all wrapped up with a hint of cinnamon and graham cracker crumbs for that nostalgic campfire taste.

Ingredients

Scale

Wet Ingredients

  • 2/3 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup mashed ripe banana (about 2 medium sized)
  • 1/2 cup sour cream
  • 2/3 cup whole milk

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon cinnamon
  • 3/4 cup graham cracker crumbs

Add-ins

  • 1 cup miniature chocolate chips, divided
  • 1 cup miniature marshmallow bits, divided

Instructions

  1. Preheat and prepare pan: Preheat your oven to 400°F (200°C). Line a muffin pan with 16 cupcake liners or spray the pan generously with nonstick baking spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, beat together the melted butter and light brown sugar until combined. Add in the egg, vanilla extract, mashed bananas, and sour cream, then beat again until the mixture is smooth and well blended.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs until evenly distributed.
  4. Incorporate dry and wet ingredients: Gradually add the flour mixture to the wet ingredients alternately with the whole milk, mixing just until everything is combined. Be careful not to over-mix to keep the muffins tender.
  5. Add chocolate chips and marshmallows: Gently fold in 3/4 cup of the miniature chocolate chips and 3/4 cup of the miniature marshmallow bits by hand, ensuring even distribution throughout the batter.
  6. Fill and top muffin cups: Spoon the batter evenly into the prepared muffin liners. Sprinkle the remaining 1/4 cup chocolate chips and 1/4 cup marshmallow bits over the tops of the batter to create a flavorful and appealing topping.
  7. Bake the muffins: Place the pan in the preheated oven and bake for about 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool and store: Allow the muffins to cool in the pan for 3 to 4 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, store the muffins in a sealed container to maintain freshness.

Notes

  • Ensure bananas are ripe for maximum sweetness and moisture.
  • Do not over-mix the batter to avoid tough muffins.
  • If miniature marshmallows aren’t available, regular marshmallows can be chopped into smaller pieces.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Feel free to substitute sour cream with Greek yogurt for a tangier flavor and added protein.

Keywords: banana muffins, s'mores muffins, chocolate chip muffins, marshmallow muffins, graham cracker muffins, easy muffin recipe, baking dessert

Find it online: https://nayabaker.com/banana-smores-muffins-recipe/