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Almond Croissant Banana Muffins (vegan)

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.
Print Recipe
overview shot of almond croissant banana muffins
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

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