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Banana S’mores Muffins

Banana S’mores Muffins That Redefine Your Breakfast Game

Delicious Banana S’mores Muffins blend sweet bananas with classic s’mores flavors for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/2 cup Melted Butter Can substitute with coconut oil for dairy-free
  • 3/4 cup Brown Sugar Granulated sugar can be used
  • 1 large Egg For vegan option, use a flax egg
  • 1 tsp Vanilla Extract Pure extract is best
  • 2 medium Mashed Banana Thawed frozen banana works well
  • 1/2 cup Sour Cream Can be substituted with plain yogurt
  • 2 cups All-Purpose Flour Whole wheat flour can be used
  • 1 tbsp Baking Powder Ensure it's fresh
  • 1 tsp Baking Soda Works with sour cream for leavening
  • 1/2 tsp Table Salt
  • 1 tsp Cinnamon Omit if desired
  • 1 cup Graham Cracker Crumbs Crushed digestive biscuits can be substituted
  • 1/2 cup Miniature Chocolate Chips Use dark or milk chocolate
  • 1/2 cup Miniature Marshmallow Bits Regular marshmallows can be chopped
  • 1/4 cup Additional Crushed Graham Crackers For topping before baking

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin pan with liners.
  2. In a large bowl, cream together melted butter and brown sugar until smooth. Add the egg, vanilla, banana, and sour cream; mix well.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently. Use milk if needed to combine without lumps.
  5. Fold in chocolate chips and marshmallow bits.
  6. Fill the muffin liners about three-quarters full and sprinkle with extra toppings.
  7. Bake for approximately 15 minutes or until golden brown. Check with a toothpick for doneness.
  8. Remove from oven and let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days.

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