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Gluten-Free Banana Muffins


Bananas ripen fast, but these muffins will be gone even faster. They combine the rich goodness of pure Florida Crystals® Organic Light Brown Raw Cane Sugar with bananas and gluten-free flour for a sure-fire hit.

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36 mini muffins
  • 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® Organic Light Brown Raw Cane
  • 1/3 cup Sunflower oil
  • 2 large Eggs
  • ¼ cup Sour cream
  • 1 teaspoon Pure vanilla extract
  • 3 tablespoons Florida Crystals® Turbinado Cane Sugar

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 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 Turbinado 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.