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–+ servings

Almond Croissant Inspired Banana Muffins

Saraladenberger
Soft almond banana muffins with an almond cream center. Perfect muffin for breakfast, brunch, snack or even dessert.
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Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, brunch, Dessert, Snack
Servings 12 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!

Video

Keyword almond banana muffin, almond croissant, banana muffin, easy muffin recipe
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