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Cozy Banana S'mores Muffins

Capture cozy s'mores magic in your kitchen with these warm, moist, and incredibly easy banana muffins. A perfect way to use up spotty bananas and satisfy your s'mores craving without a campfire!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe bananas The spottier, the better!
  • 1/3 cup melted coconut oil Vegetable or canola oil work too
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup mini marshmallows for that classic s'mores vibe! Can be added to batter or on top during last 5 mins of baking.
  • 1/2 cup chocolate chips semi-sweet recommended
  • crushed graham crackers Optional: for topping

Equipment

  • Muffin tin
  • Medium bowl
  • Small Bowl
  • Fork
  • Whisk
  • Spoon or spatula
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Step 2: In a medium bowl, mash the ripe bananas until smooth. A few small lumps are okay.
  3. Step 3: Add the melted coconut oil, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk until combined.
  4. Step 4: In a separate, smaller bowl, whisk together the flour, baking soda, and salt.
  5. Step 5: Gradually add the dry mixture to the wet mixture. Switch to a spoon or spatula and stir gently just until the dry ingredients are incorporated. Do not overmix.
  6. Step 6: Gently fold in the chocolate chips. If using crushed graham crackers for topping, set them aside.
  7. Step 7: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. If using, sprinkle crushed graham crackers over the top of the batter.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas with brown spots for best sweetness and moisture. Do not overmix the batter after adding dry ingredients to ensure tender muffins. Fill cups about 2/3 full. Check for doneness with a toothpick around 18 minutes. Let muffins cool briefly in the tin before moving to a wire rack to prevent breaking and soggy bottoms.
Substitutions/Additions: Use milk chocolate, dark chocolate, or white chocolate chips. For toasted marshmallow tops, add a few mini marshmallows during the last 5 minutes of baking (watch closely!). Fold 1/4 cup crushed graham cracker crumbs into batter instead of just on top. Use melted butter, vegetable, or canola oil instead of coconut oil. Add a pinch (1/4 tsp) of cinnamon.
Storage: Store cooled muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. Freeze in a freezer-safe bag/container for up to 3 months. Thaw at room temperature or warm gently.