Almond Croissant Inspired Banana Muffins
Soft almond banana muffins with an almond cream center. Perfect muffin for breakfast, brunch, snack or even dessert.
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 of almond Frangipane, roughly a tablespoon size, onto 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!
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The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.