Gluten-Free Banana Muffins
Prep Time
15 minutes
Bake Time
15 minutes
Yields
36 mini muffins
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As the largest Regenerative Organic Certified® farm in the U.S., we lead the fight for a cleaner, greener future. By farming regeneratively, we rebuild the soil, clean the air, and promote biodiversity. Join us in cultivating a thriving planet for generations to come.
Ingredients
- 1 ½ cups Gluten-free flour blend
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Ground cinnamon
- 2 medium Ripe bananas
- ¾ cup Florida Crystals® Regenerative Organic Light Brown Sugar
- 1/3 cup Sunflower oil
- 2 large Eggs
- ¼ cup Sour cream
- 1 teaspoon Pure vanilla extract
- 3 tablespoons Florida Crystals® Turbinado Cane Sugar
Instructions
Step 1
Preheat oven to 350°F. Spray mini muffin tins well with non-stick spray or line with mini paper liner cups.
Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Step 3
Mash bananas until smooth.
Step 4
In separate bowl, beat Florida Crystals® Regenerative Organic Light Brown Sugar and oil together until blended. Add eggs, sour cream, mashed bananas, and vanilla. Beat on medium speed 1 minute until smooth.
Step 5
Stir in flour mixture and beat until blended.
Step 6
Fill muffin cups almost to the top. Sprinkle Florida Crystals® Turbinado Cane Sugar on top.
Step 7
Bake 15 minutes or until toothpick inserted into center is dry. Do not over bake.
Chef's Tip
An easy way to fill the muffin cups with batter is by using a pastry bag. Fill the bag with batter and squeeze into the pan.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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