Get ready to bring campfire magic to your morning routine! These S’mores Banana Muffins take the cozy flavors of a gooey s’more—graham crackers, chocolate, and marshmallow—and wrap them in a soft, naturally sweet banana muffin base.
With crushed graham crackers and mini chocolate chips folded right into the batter, and a toasty marshmallow on top, every bite feels like a trip to your favorite campsite… minus the bug spray. Finish with a drizzle of melted chocolate or caramel sauce, and you’ve got yourself a fun, decadent treat that works for breakfast or dessert. 🍌🔥🍫
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Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup crushed graham cracker crumbs (about 4 full crackers)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- 2 ripe bananas (mashed)
- ½ cup brown sugar
- 2 large eggs
- ¼ cup melted butter or neutral oil
- 1 teaspoon vanilla extract
- ¼ cup milk (dairy or non-dairy)
- ½ cup mini chocolate chips
For the Topping:
- 12 mini marshmallows (1 for each muffin)
- ¼ cup crushed graham crackers (optional)
- Melted chocolate or caramel sauce, for drizzling
Preparation Tips
- Use ripe bananas for natural sweetness and moisture—brown and spotty is perfect.
- Want an extra-gooey marshmallow? Add it halfway through baking instead of at the start.
- Drizzle chocolate just before serving for that bakery-style finishing touch.
Step-by-Step Instructions
Step 1: Prep the Muffin Batter
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
2. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, mash the bananas, then whisk in brown sugar, eggs, melted butter, vanilla, and milk until smooth.
4. Stir the dry ingredients into the wet until just combined.
5. Fold in mini chocolate chips, being careful not to overmix.
Step 2: Fill & Top
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Press a mini marshmallow into the center of each muffin (don’t push it all the way in—just nestle it on top).
8. Sprinkle with a little extra graham cracker crumb, if desired.
Step 3: Bake & Drizzle
9. Bake for 18–22 minutes, or until a toothpick inserted into the edge comes out clean and the marshmallow is puffed and golden.
10. Let cool in the pan for 5 minutes, then transfer to a wire rack.
11. Drizzle with melted chocolate or caramel sauce once slightly cooled.
Serving Suggestions
- Serve warm for the full gooey, chocolatey experience.
- Pair with a campfire-style mocha or hot cocoa.
- Bring to a summer party, picnic, or brunch for a sweet surprise.
Make-Ahead & Storage
- Room Temperature: Store in an airtight container for 2–3 days.
- Refrigerate: Keeps for up to 1 week, though marshmallows may soften.
- Freeze: Freeze (without marshmallow or drizzle) for up to 3 months. Thaw and warm before topping.
Conclusion
These S’mores Banana Muffins are the perfect mix of comfort, nostalgia, and just a touch of indulgence. With their gooey marshmallow tops, chocolatey pockets, and graham cracker crunch, they turn an everyday banana muffin into a campfire-inspired treat—no fire pit required.
Bake a batch and enjoy your favorite summer treat anytime with Cozy Cadence! 🍫🍌🔥