These almond croissant banana muffins are seriously my new favorite muffins. They taste just like an almond croissant and banana muffin all in one. The almond frangipane filling and topping paired with the soft, sweet banana muffins is absolutely divine. This combo is so delicious!

Almond croissants are one of my favorites but it is hard to find them vegan since they are typically made with eggs. This vegan frangipane is super simple and tastes just like the real thing. The almond flavor is spot on.

I used my classic banana bread recipe for the muffin base. It’s perfectly sweet, soft, tender, and moist. When you layer it with the vegan frangipane, you get the most delicious flavor combo.

I made these muffins big because I had muffin liners that go above the pan. This means that the banana muffins can bake up higher without spilling over. If you make them smaller, just bake them for a few minutes less and test it with a toothpick.

My favorite part is the crisp almond topping once it is baked paired with the soft and tender muffin and frangipane filling. If you love almond croissants, you have to try these almond croissant banana muffins. Tag me @nutsaboutgreens so I can see your creations! Don’t forget to leave a comment below!

Prep Time:15

Cook Time:30

Total Time:45

Ingredients

frangipane

1/3 cup vegan butter, melted
1 1/4 cup almond flour
1/3 cup pure organic cane sugar
scant 1/4 tsp sea salt
1 tsp almond extract
3 Tbsp plain almond milk

muffins

3 large very ripe bananas
1/4 cup avocado oil (or melted coconut oil)
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/3 cup pure organic cane sugar
1/4 cup unsweetened almond milk (if using coconut oil, make sure the milk is room temperature)
1 tsp vanilla extract
1 tsp apple cider vinegar
1 3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt

topping

1/2 cup sliced almonds
2 Tbsp powdered sugar

Instructions

Preheat oven to 350 degrees. Line a muffin pan. Set aside.
Make the frangipane filling by adding all the ingredients into a medium mixing bowl. Stir with a spatula until well combined. It will be like a thick, smooth paste.
In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
In a medium bowl, add the flour, cinnamon, baking soda, baking powder, and salt. Whisk to combine.
In the large bowl with the flax egg, add the bananas and mash them until smooth. Add the oil, sugar, milk, vanilla, and apple cider vinegar. Whisk until well combined.
Slowly add the dry ingredients (1/3 of the dry at a time) to the wet and stir with a spatula until just combined and you don’t see anymore flour streaks in the batter. Don’t overmix because you don’t want a tough banana bread.
Start to layer your batter, frangipane, batter and frangipane. Fill each muffin tin with 1.5 Tbsp of batter. I filled about 11 cups. Then take about a heaping 1 tsp of frangipane and place on top of the batter filled cups. Place another 1.5 Tbsp of banana muffin batter on top of the frangipane. Place another 1.5-2 tsp of frangipane on top, evenly spreading it over the top (it doesn’t have to be perfect). Sprinkle sliced almonds on top.
Bake for 25-28 muffins, or until a toothpick inserted in the center comes out clean. These are big muffins! If yours are a little smaller, bake for less time. Let it cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Sprinkle powdered sugar on top. Enjoy!
Store leftovers in an airtight container. The tops will lose their crisp when stored but it will still be delicious!

Servings: 11

Almond Croissant Banana Muffins (vegan)