Easy Banana S’mores Muffins
Remember those warm summer nights, gathered around a crackling campfire, making gooey s'mores? That simple joy, the melting chocolate, the toasted marshmallow, the crunch of graham cracker... pure happiness! Well, I've bottled up a little bit of that magic and mixed it with the comforting goodness of banana bread to bring you these absolutely incredible Banana S’mores Muffins. They're moist, packed with flavor, and couldn't be easier to whip up. Seriously, these are going to disappear fast!
Equipment
- Muffin tin
- Paper liners
- Medium bowl
- Whisk
Ingredients
For the Muffins
- 2 Ripe Bananas The spottier, the better!
- 1/3 cup Melted Coconut Oil You can totally swap this for melted butter if you prefer!
- 1/2 cup Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Soda Make sure it's fresh!
- 1/2 teaspoon Salt
For the S'mores Fun
- 1/2 cup Mini Marshmallows
- 1/2 cup Chocolate Chips Use semi-sweet, milk, or even dark – whatever your heart desires!
- Crushed Graham Crackers Optional: A sprinkle on top before baking adds that classic s'mores crunch!
Instructions
- Step 1: Get your oven ready: Preheat your oven to 350°F (175°C). Pop some paper liners into your muffin tin now, too.
- Step 2: Mash those bananas: In a medium bowl, take your lovely ripe bananas and mash them up with a fork until they're nice and smooth. A few small lumps are totally fine, just don't leave big chunks.
- Step 3: Mix the wet ingredients: Add the melted coconut oil (or butter!), brown sugar, the egg, and that lovely vanilla extract to the mashed bananas. Give it a good whisk until everything is well combined and looks nice and uniform.
- Step 4: Combine the dry ingredients: In a separate bowl, whisk together your flour, baking soda, and salt. This helps distribute the leavening and salt evenly.
- Step 5: Combine wet and dry: Gradually add the dry ingredients into the wet banana mixture. Now, this is important: stir gently. Don't overmix! Just mix until you don't see any dry streaks of flour left. A lumpy batter is a happy batter when it comes to muffins!
- Step 6: Fold in the goodies: Now for the fun part! Gently fold in your chocolate chips and mini marshmallows. If you're using the crushed graham crackers, hold onto those for topping.
- Step 7: Fill the cups: Spoon the batter into your prepared muffin liners, filling each cup about two-thirds full. If you're adding graham cracker topping, sprinkle it over the top of the batter now.
- Step 8: Bake 'em up: Pop the muffin tin into your preheated oven. Bake for 18-20 minutes. How do you know they're ready? Insert a toothpick into the center of a muffin – it should come out clean or with just a few moist crumbs attached, but no wet batter.
- Step 9: Cool down: Let the muffins hang out in the muffin tin for about 5 minutes after they come out of the oven. This helps them set up. Then, carefully transfer them to a wire rack to cool completely.
Notes
Use ripe bananas for best results. Avoid overmixing the batter to ensure tender muffins. Measure flour by spooning and leveling. Store cooled muffins in an airtight container at room temperature for 2-3 days (add paper towels to prevent sticking), or refrigerate for a few extra days. Muffins freeze well for up to 3 months; wrap individually.