Mini Banana S'mores Muffins with Graham Crust
Tender banana muffins layered with marshmallow fluff and crushed graham crackers, baked in a mini muffin pan. Chocolate chips add richness to these portable treats that combine classic s'mores flavors with wholesome banana base and applesauce for moisture.
Ingredients
Instructions
- 1
Preheat oven to 350F and spray a 24-hole mini muffin pan.
- 2
Using an electric mixer, beat sugar and egg together in a bowl until combined.
- 3
Add mashed banana and applesauce, continue beating for 1 minute.
- 4
Mix in vanilla.
- 5
Stir in flour, baking powder, and baking soda until just combined.
- 6
Fold in chocolate chips.
- 7
Fill each of the 24 muffin cups halfway with batter.
- 8
Place marshmallow fluff on top of batter in each cup.
- 9
Cover with remaining batter.
- 10
Sprinkle crushed graham crumbs over the tops of all muffins.
- 11
Bake for approximately 28-30 minutes until golden.
Tips
Do not overmix batter after adding dry ingredients to avoid dense muffins.
Use an electric mixer to fully incorporate wet ingredients for even texture.
Fill muffin cups only halfway before adding marshmallow layer to prevent overflow during baking.
Good to Know
Keep in airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Batter can be prepared through the dry ingredient step and stored in refrigerator for up to 4 hours before filling and baking.
Serve at room temperature or slightly warm. Pairs well with coffee or milk.
Common Mistakes
Do not skip the layer structure; baking marshmallow fluff on top without batter cover will cause excessive browning or burning.
Do not use a standard muffin pan; mini muffin pans are essential for proper baking time and texture.
Substitutions
slight flavor shift