Banana S’mores Muffins: Your No-Campfire Comfort Fix

Hey there, kitchen friends! Wyatt here, spatula in hand and a big ol’ grin on my face. Ever have one of those days where you’re craving the crackle of a campfire and that sticky-sweet hug of a s’more… but it’s Tuesday morning and your backyard’s just a fire escape? Yeah, me too. That’s exactly why these Banana S’mores Muffins burst into my life—and why they’ve become my go-to “mood booster” bake. Imagine your favorite banana bread got a wild makeover: soft, tender crumb packed with melty chocolate chips, gooey marshmallow pockets, and that warm, honey-kissed whisper of graham crackers. No fancy gear needed, no smoke in your hair—just pure, unapologetic joy in a muffin tin. Perfect for lunchboxes, brunch spreads, or sneaking straight from the pan (no judgment here!). So preheat that oven, grab those spotty bananas calling your name, and let’s turn your kitchen into the coziest campfire spot in town. Trust me, one bite and you’ll be trading ghost stories over coffee mugs!

Campfire Dreams & Kitchen Schemes

Banana S’mores Muffins

Print Recipe

Craving campfire magic without the flames? These Banana S’mores Muffins bring the gooey, chocolatey joy of s’mores together with the cozy comfort of banana bread. They’re soft, sweet, and bursting with mini chocolate chips and marshmallows in every bite. Whether it’s breakfast, snack time, or dessert—these muffins deliver serious smiles.

Author: Wyatt Porter
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Yield: 12 muffins

Ingredients

• ⅔ cup packed light brown sugar
• 2 tbsp unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• ⅔ cup mashed ripe banana (about 2 medium bananas)
• ½ cup sour cream
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup graham cracker crumbs
• ⅔ cup whole milk
• 1 cup miniature chocolate chips, divided
• 1 cup miniature marshmallow bits, divided

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

In a large bowl, whisk together the brown sugar, melted butter, egg, vanilla, mashed banana, and sour cream until smooth.

In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.

Add the dry ingredients to the wet mixture. Stir gently, then pour in the milk and mix until just combined.

Fold in ¾ cup chocolate chips and ¾ cup marshmallow bits.

Spoon batter into muffin cups, filling each about ¾ full. Top with remaining chocolate chips and marshmallows.

Bake for 18–22 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

These muffins are your shortcut to cozy joy—no campfire required!

Nutrition

Calories: 260
Sugar: 20g
Fat: 10g
Carbohydrates: 38g
Protein: 4g

Picture this: Me, age ten, wearing mismatched socks and a marshmallow mustache, trying not to drop my s’more into the flames at Grandpa’s lakeside cabin. That gooey, chocolatey mess—the way the marshmallow fused with crunchy graham and melty chocolate—felt like magic. Fast-forward thirty years, and I’m craving that same magic during a rainy Portland week. My bananas were browner than my hiking boots, and my kids were begging for “fire-less s’mores.” So, we experimented! Batch one: banana muffins with chopped chocolate bars. Batch two: added marshmallows (which promptly vanished into the batter). Batch three? Bingo. We crushed grahams right into the mix, and suddenly… *that* campfire taste exploded. My daughter took one bite, grinned with chocolate teeth, and whispered, “It’s like a hug for my tummy, Daddy.” And just like that, these muffins became our rainy-day tradition—proof that the best memories aren’t just made under starry skies. Sometimes, they’re baked at 375°F.

Gather Your Flavor Crew

Here’s your squad for muffin magic! Pro tip: Use room-temp ingredients for smoother mixing.

⅔ cup packed light brown sugar – Deep caramel sweetness! Swap dark brown sugar for extra molasses vibes.
2 tbsp unsalted butter, melted – Richness without overwhelming. Salted butter? Just skip the added salt later.
1 large egg – Binder and lift. For vegan pals, a flax egg (1 tbsp ground flax + 2.5 tbsp water) works great.
1 tsp vanilla extract – Flavor amplifier. Bourbon vanilla? Yes please.
⅔ cup mashed ripe banana – Must be spotty-ripe! About 2 medium bananas. No subs here—banana’s the soul!
½ cup sour cream – Secret moisture weapon! Greek yogurt or buttermilk also rock.
2 cups all-purpose flour – Structure queen. Gluten-free? Use a 1:1 GF blend (like Bob’s Red Mill).
2 tsp baking powder + 1 tsp baking soda – Lift dream team. Check expiry dates—flat muffins are sad muffins.
½ tsp salt – Balances sweetness. I use flaky sea salt.
1 tsp cinnamon – Warmth wizard. Try a pinch of nutmeg too!
¾ cup graham cracker crumbs – The “s’more” signature! Blitz 6 full sheets in a baggie with a rolling pin.
⅔ cup whole milk – Moisture maestro. Any milk works, but whole = extra tender crumb.
1 cup miniature chocolate chips, divided – Melty pockets! Reserve ¼ cup for topping. Regular chips? Chop ’em small.
1 cup miniature marshmallow bits, divided – Gooey gold! Reserve ¼ cup for topping. No bits? Snip regular marshmallows into pea-sized pieces.

Let’s Bake Some Joy!

Ready? Aprons on! (Or not—I’ve rocked pajamas for this.)

Preheat & Prep: Crank that oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with butter. (Pro tip: Spritz liners with oil to prevent sticking!)
Wet Team Unite: In a large bowl, whisk brown sugar and melted butter like you mean it—1 minute. Add egg and vanilla; whisk until smooth. Fold in mashed banana and sour cream with a spatula. Lumps? Totally fine! Overmixing = tough muffins.
Dry Team Assemble: In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs. (Chef hack: Sift if your baking soda’s clumpy!)
Marry the Teams: Dump dry mix into wet. Gently fold with spatula—just until no flour streaks remain. Pour in milk; fold 4-5 times max. Batter will be thick and shaggy. Perfect!
Fold in the Fun: Add ¾ cup chocolate chips and ¾ cup marshmallow bits. Fold gently—don’t deflate the batter! (Marshmallows might “disappear”; they’ll reappear gooey later!)
Fill & Top: Spoon batter into cups, filling ¾ full (I use an ice cream scoop). Sprinkle reserved chips and marshmallows on top—press lightly so they stick.
Bake to Glory: Bake 18-22 minutes. Rotate pan halfway! Muffins are done when tops spring back and a toothpick near the edge (avoid melted chips!) comes clean. Marshmallows will toast—that’s flavor gold!
Cool (If You Can!): Cool in pan 5 minutes—then transfer to a wire rack. Why? Pan steam = soggy bottoms! Resist cutting for 10 minutes… or embrace the molten marshmallow lava. Your call!

Serving Up Smiles

Warm muffins = maximum magic! Pile ’em high on a rustic board or in a basket lined with a checkered napkin. For extra campfire vibes, serve with cold milk, hot coffee, or—my fave—a tiny side of extra marshmallows for dipping. Dessert alert? Split one open, add a scoop of vanilla ice cream, and drizzle with chocolate sauce. Boom: Banana S’mores Sundae!

Mix It Up!

Play with your food! Here are my favorite twists:

Peanut Butter Swirl: Drop 1 tsp peanut butter into each muffin cup before baking. Swirl with a knife.
Salty-Sweet Crunch: Top with flaky sea salt + crushed pretzels before baking.
Double Chocolate: Replace ¼ cup flour with cocoa powder. Use dark chocolate chips!
Gluten-Free/Dairy-Free: Use GF flour, coconut yogurt, almond milk, and vegan chocolate chips.
Berry Burst: Fold in ½ cup dried cranberries or freeze-dried raspberries with the chocolate.

Wyatt’s Whispered Wisdom

These muffins evolved from a “kitchen rescue mission”! Batch one had marshmallows that caramelized into chewy tunnels—tasty but messy. Solution? Mini marshmallow bits distribute better! Also: that graham cracker crumb? Originally just topping, but blending it into the batter made the flavor pop. Pro confession: I once forgot the baking powder (don’t ask). Hockey pucks ensued. Now? I measure leaveners first and set ’em aside. Lastly, these freeze beautifully! Cool completely, bag ’em, and freeze. Reheat 30 seconds in the microwave for instant campfire nostalgia.

Your Questions, My Answers

Q: My marshmallows vanished! Did they melt away?
A: They’re stealth experts! Mini bits melt into gooey pockets inside. If using regular marshmallows, chop them small—big pieces melt into sticky caverns. For visible ’mallows on top, press extras in halfway through baking.

Q: Muffins stuck to the liners. Help?
A: Grease those liners! A quick spritz of cooking oil prevents heartbreak. Or skip liners and grease the tin really well with butter or baking spray.

Q: Can I use frozen bananas?
A: Absolutely! Thaw, drain excess liquid, and mash. Pro tip: Freeze ripe bananas peeled—they’re ready for muffin emergencies!

Q: Why 375°F? Isn’t 350°F standard?
A: Hotter oven = taller muffin tops! The initial blast lifts the batter fast before the chocolate and marshmallow weigh it down. Just don’t overbake—check at 18 minutes!

Nutritional Nibbles (Per Muffin)

Calories: 260 | Fat: 10g | Carbs: 38g | Sugar: 20g | Protein: 4g
Note: Estimates vary based on ingredients. Enjoy as part of your balanced joy-seeking diet!

Final Thoughts

Whether you’re chasing nostalgia, curing a craving, or just trying to use up those spotty bananas, these Banana S’mores Muffins deliver big-time comfort with a playful twist. They’re the kind of treat that brings smiles at the breakfast table, disappears from lunchboxes, and sneaks onto dessert plates after dinner. No tent, no campfire, no problem—just warm, gooey goodness baked right into every bite. So the next time your kitchen needs a little joy (and your bananas look a little too ripe), you know what to do. Bake a batch, share the love… and maybe keep one or two hidden just for you