These mini banana s’mores muffins are basically two beloved classics in one little bite — soft banana muffins studded with melty chocolate chips and mini marshmallows that toast up golden on top. They’re the kind of treat that makes you feel like a kid again, and they’re dangerously easy to eat more than one of. The banana keeps them moist and naturally sweet, so you can feel pretty good about reaching for a second. Bake a batch for lunchboxes, weekend snacking, or dessert — they disappear fast every single time.
- • Swap: Use very ripe (almost black) bananas for maximum natural sweetness and a more intense banana flavor in every bite.
- • Make-ahead: Bake and cool completely, then freeze in a zip-lock bag for up to 2 months; microwave 20 seconds to thaw.
- • Storage: Store in an airtight container at room temperature for 3 days or refrigerated for up to 5 days.
- • Variation: Stir in a tablespoon of peanut butter to the batter for a peanut butter banana s’mores twist.
- • Serving: Warm slightly in the microwave before serving — the marshmallows get gooey again and the whole muffin tastes freshly baked.
If you know me well from my Instagram account then you know I love s’mores anything!! I often make myself a banana s’mores treat by slicing a banana in half, topping with some marshmallow fluff, chocolate drizzle and some graham crumbs, one day I thought “you know I really should make this a muffin”.. so that’s what I did ๐ These tasty little muffin treats are so good, and only 2 smart points each..oh and FYI, these are the biggest mini muffins I’ve ever made! ๐
Mini banana s'mores muffins
Ingredients
- 3 Tbsp sugar
- 1 egg
- 2 mashed banana's
- 1/4 cup unsweetened apple sauce
- 1 tsp vanilla
- 1 1/3 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp mini chocolate chips
- 1/2 cup marshmallow fluff
- 1.5 graham squares, crushed
Instructions
- Preheat oven to 350F, spray a 24 hole mini muffin pan.
- In a bowl, using an electric mixer beat together your sugar and egg, add in mashed banana and apple sauce and continue beating 1 minute. Mix in your vanilla.
- Stir in your flour, baking powder and soda. Fold in your chocolate chips.
- Use half your batter and fill your 24 mini muffin cups.
- Place 1 tsp of marshmallow fluff on top of the batter for all 24 muffins. Top with remaining batter.
- Sprinkle your crushed graham crumbs over the tops of muffins.
- Bake in oven for approx 28-30 minutes.
- Makes 24 mini muffins at 2 smart points or 1 points plus each.
- Nutritional info per muffin (not incl bananas) Calories 51..Fat 0.7g...Saturated fat 0.3g...Carbs 10g...Fiber 0.3g...Sugars 3.7g...Protein 1g
