Banana S’mores Muffins – The Cozy Breakfast Treat You Didn’t Know You Needed

You know those bananas sitting on your counter — the ones that are just a little too ripe to eat but too good to throw away? Yeah, those. This recipe was basically born out of that exact situation.

I had three spotty bananas, a bag of chocolate chips I was trying not to eat straight from the bag (we’ve all been there), and a random bag of mini marshmallows left over from a hot chocolate night. One “what if” moment later, and these Banana S’mores Muffins were happening in my kitchen.

The result? Soft, moist muffins with a rich banana base, pockets of melted chocolate, and little gooey marshmallow surprises in every bite. They taste like a campfire s’more and a banana bread had a baby — and honestly, that baby is incredible.

Why you’ll love this recipe

• It uses up ripe bananas — No more guilt about those overripe bananas on your counter. The riper they are, the sweeter and more flavorful your muffins will be.
• Ready in 30 minutes — From mixing bowl to oven to your plate in half an hour. Seriously, that’s it.
• Kid-approved — Chocolate chips AND marshmallows in a muffin? Try stopping a kid from grabbing a second one. (Or an adult, for that matter.)
• No fancy equipment needed — Just two bowls, a whisk, and a muffin tin. That’s the whole setup.
• Works as breakfast or dessert — Serve them warm in the morning or dress them up with a drizzle of honey at night. They pull double duty without breaking a sweat.
• Freezer friendly — Make a double batch and freeze half for those mornings when you just don’t have it together. No judgment here.

Ingredients with key notes

Dry ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Wet ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter (unsalted)
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup plain Greek yogurt

Mix-ins

• 3/4 cup semi-sweet chocolate chips
• 1/2 cup mini marshmallows (plus extra for topping)

Key notes

• Bananas: The riper the better. Brown, spotty bananas are sweeter and mash easier — they give you that deep banana flavor you want in every bite.
• Greek yogurt: This is the secret to keeping these muffins incredibly moist without making them dense. Sour cream works as a substitute if that’s what you have on hand.
• Brown sugar: It adds a subtle molasses depth that pairs beautifully with the banana and chocolate. You can swap white sugar but IMO, brown sugar wins here.
• Mini marshmallows: Use the mini ones — they distribute better through the batter and melt more evenly. Full-size marshmallows will just sink to the bottom.
• Chocolate chips: Semi-sweet is the sweet spot (pun intended). Milk chocolate makes them overly sweet; dark chocolate works great if you want a richer flavor.

Step-by-step instructions

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray. Set it aside.

Step 2: Mix your dry ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Give it a good mix to make sure everything is evenly distributed. Set it aside.

Step 3: Mash and mix your wet ingredients

In a separate bowl, mash your ripe bananas until smooth — a few small lumps are totally fine, they add texture. Add the melted butter, brown sugar, egg, vanilla extract, and Greek yogurt. Whisk everything together until well combined.

Step 4: Combine wet and dry

Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to fold everything together gently. Stop mixing as soon as you no longer see dry flour — overmixing is the enemy of fluffy muffins. A few lumps in the batter are your friend.

Step 5: Fold in the good stuff

Gently fold in the chocolate chips and mini marshmallows. Reserve a small handful of each to sprinkle on top of the muffins before baking.

Step 6: Fill the muffin tin

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full. Sprinkle the reserved chocolate chips and mini marshmallows on top of each muffin.

Step 7: Bake

Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a little melted chocolate is fine — you’re looking for no raw batter). The tops should be golden brown and the marshmallows lightly toasted.

Step 8: Cool and serve

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. They’re incredible warm, but give them at least 10 minutes before diving in — molten marshmallow is no joke.

Serving suggestions

• Warm with coffee or tea — There’s something about a warm banana s’mores muffin with a hot cup of coffee in the morning that just feels like a reward for waking up.
• With a drizzle of honey or peanut butter — Spread a little peanut butter on a split muffin and thank yourself later. The combination of banana, chocolate, and peanut butter is hard to beat.
• As a lunchbox treat — Pack one in the kids’ lunchbox for a sweet midday surprise. They travel well and hold up without getting crushed.
• Topped with a scoop of vanilla ice cream — Warm a muffin for 15 seconds in the microwave, add a scoop of vanilla ice cream, and suddenly you have a dessert that feels way fancier than it is. You’re welcome.
• On a weekend brunch spread — These muffins fit right in alongside scrambled eggs, fresh fruit, and orange juice. They bring the comfort without stealing the whole show.

Storage tips

At room temperature

Store cooled muffins in an airtight container at room temperature for up to 3 days. Keep them away from direct sunlight or heat — the marshmallows can get a little sticky if they warm up too much.

In the refrigerator

These muffins keep well in the fridge for up to 5 days in an airtight container. Warm them in the microwave for 15–20 seconds before eating to bring back that fresh-baked softness.

In the freezer

These freeze beautifully. Wrap each muffin individually in plastic wrap, then place them in a zip-lock freezer bag. They’ll keep for up to 3 months. To reheat, let them thaw at room temperature for an hour or microwave from frozen for about 45–60 seconds.

Quick tip: If you’re planning to freeze them, hold back the marshmallow topping until you reheat and re-bake them briefly. Frozen and reheated marshmallows can get a little chewy — fresh ones on top after reheating taste much better.

A quick note before you go

These Banana S’mores Muffins started as a happy accident in my kitchen, and they’ve become one of my most-made recipes ever since. There’s something about combining the comfort of banana bread with the nostalgia of a s’more that just works on every level.

Whether you’re making these for a lazy weekend breakfast, packing them for school lunches, or sneaking one as a late-night treat — I hope they bring a little warmth to your day the way they do to mine.

If you make them, I’d love to hear how they turned out. Leave a comment below or tag me on Pinterest. Let’s keep cooking, creating, and making something delicious together.

With gratitude, Kip