Description
Banana s’mores muffins blend campfire nostalgia with sweet breakfast comfort, creating a delightful morning treat. Chocolate chips, graham cracker crumbs, and marshmallow swirls invite you to savor this playful twist on classic flavors.
Ingredients
Scale
Main Ingredients:
- 2 ripe bananas (medium)
- 1.5 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
Wet Ingredients:
- 1/2 cup vegetable oil
- 2 large eggs
- 1/3 cup milk
- 1 tsp vanilla extract
Sweeteners and Leavening:
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mash ripe bananas in a large mixing bowl until smooth and creamy, creating a rich base for the muffins.
- Whisk together vegetable oil, eggs, milk, and vanilla extract in a separate bowl until well combined and emulsified.
- Pour the wet mixture into the mashed bananas and stir until thoroughly integrated.
- In another bowl, sift together flour, graham cracker crumbs, brown sugar, granulated sugar, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the banana mixture, stirring gently to prevent overmixing and maintain a tender texture.
- Gently incorporate chocolate chips and mini marshmallows into the batter, distributing them evenly.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle additional graham cracker crumbs and chocolate chips on top of each muffin for extra crunch and visual appeal.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove from oven and let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, enjoying the gooey marshmallows and melted chocolate within the banana-infused muffins.
Notes
- Swap out vegetable oil for coconut oil to enhance tropical banana flavor and add subtle richness.
- Use gluten-free flour and gluten-free graham cracker crumbs to make the recipe celiac-friendly and accessible for those with wheat sensitivities.
- Reduce sugar content by using ripe bananas as a natural sweetener and cutting granulated sugar by half for a healthier version of the muffins.
- For a vegan adaptation, replace eggs with mashed chia seeds or flax eggs and use dairy-free milk to create an inclusive plant-based treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg