Soft almond croissant inspired banana muffin recipe that is full of flavor and has an almond frangipane center. These almond banana muffins are the perfect way to use up ripened bananas and only take about 30 minutes to make from start to finish. They make for a delicious, sweet breakfast, snack or dessert!
The almond croissant craze is not new. In fact, I am probably a little late to the game on this recipe. But I am so happy that I decided to go through with making these almond croissant banana muffins! Because they are so addictive! I used the base of my almond poppy seed banana bread since I knew that recipe was already so moist and delicious. Just a few tweaks, and the muffins came out perfect.
If you have not seen the almond croissants, they are croissants filled with almond cream or frangipane. They are a popular sweet French pastry.
And the frangipane filling, or almond cream, is typically made up of ground almonds, egg(s), butter, almond extract, and sugar. Sometimes recipes call for some flour or vanilla extract. And although it may sound intimidating to make, it is so simple! It only adds about 5 minutes (or less) to the recipe! And definitely worth it!
Why you will love this almond croissant inspired banana muffin recipe
Banana bread with a twist: Banana bread is great, but these banana muffins are a delicious way to switch it up! The sweet almond cream center just makes these banana muffins so special!
Easy: Even though these muffins have two components, the banana batter and the almond frangipane, they are really simple to make! They only take about 30 minutes from start to finish.
Family Friendly: These were a hit with the whole family! Everyone from the kids to the in-laws loved these almond banana muffins. And because the muffin batter is made with honey, the refined sugar is reduced in this recipe. Just a touch of granulated sugar is used to make the almond frangipane.
What you need to make the muffins
Ripe Bananas: You will need 3 ripened bananas to make the muffins. A really ripened banana will add more flavor and sweetness to the muffins.
Eggs: Provides structure to the muffins.
Honey or maple syrup: Adds the perfect touch of sweetness.
Greek Yogurt: Helps keep the muffins moist.
Neutral Oil: You can use neutral baking oil of choice. I prefer avocado oil, but canola or vegetable oil work too!
Almond Extract: Helps provide that almond flavor to the muffins.
Vanilla extract: Adds to the flavor.
All-Purpose Flour: All you will need is the basic all-purpose flour to make these muffins. If you need to make these gluten-free, use a 1:1 ratio gluten-free flour.
Almond Flour: The addition of the almond flour adds to the moisture of the muffins as well as the flavor.
Baking powder and Soda: The leavening agents used in these almond croissant inspired banana muffins.
Salt: Enhances the flavors.
Almond slices: Almond slices sprinkled on top of the muffins adds to those almond croissant vibes.
Almond Frangipane: Made up of almond flour, sugar, egg, butter, almond extract and vanilla extract.
Tips and tricks
- Make sure your butter is softened before creaming it with the sugar when making the frangipane. If the butter is too cold, you might have chunks of butter that will not blend smooth.
- Be sure not to overmix your banana muffin batter. When you combine the wet and dry ingredients together, stir until everything is just combined. Overmixing can cause the muffins to become dense.
- Watch the bake time carefully so the muffins do not overbake. There are external factors that can affect the bake time so there is not one set time that will work for everyone. When done, the batter will be set, and a toothpick will come out clean.
- These almond banana muffins can be stored at room temperature in an airtight container for up to 3 days.
If you give this almond croissant inspired banana muffin recipe a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking. I hope you love these almond croissant banana muffins as much as we do!
Almond Croissant Inspired Banana Muffins
Ingredients
- 3 ripe bananas mashed
- 2 eggs
- 1 1/2 C. All-purpose flour
- 2/3 C. Almond flour
- 3/4 tsp. Almond extract
- 1/2 C. Maple syrup or honey
- 1/4 C. Greek Yogurt
- 1/2 C. Oil
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 1 tsp. Vanilla extract
- 1/2 tsp. Salt
- Almond slices to top muffins
Almond Frangipane (almond cream)
- 1/2 C. Almond Flour
- 3 Tbsp. Sugar
- 1 Egg
- 3 Tbsp. Butter softened
- 3/4 tsp. Almond extract
- 1 tsp. Vanilla extract
Instructions
- Preheat oven to 425 degrees F.
- In a medium mixing bowl, make the almond Frangipane by beating the softened butter and sugar together on medium with a electric mixer until smooth. Add the egg, almond flour, almond extract, and vanilla extract. Beat together until fully combined. Set aside to make the muffin batter.
- Combine the flour, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the bananas, eggs, oil, Greek yogurt, honey, almond extract and vanilla extract. Whisk together until smooth. Stir in the dry ingredients and mix until just combined.
- Divide half of the muffin batter into 12 muffin tins with muffin liners. Place a dollop, roughly a tablespoon size, over the muffin batter. Top with the remaining muffin batter. Sprinkle on some almond slices. Bake for 5 minutes at 425 degrees, then reduce heat to 375 degrees for 13-17 minutes more or until the batter is set. Let cool slightly and enjoy!
