ALMOND CROISSANT BANANA MUFFINS! (Recipe in caption)
Think banana bread meets an almond croissant. Fluffy banana muffins with a gooey almond paste center, topped with crunchy sliced almonds and a dusting of powdered sugar. They’re soooo good!!
Muffins:
3 bananas, mashed (about 1 cup mashed)
2 eggs, at room temperature
1/3 cup avocado oil (can sub vegetable or canola oil)
1/3 cup maple syrup or honey
1 tsp vanilla extract
1/2 tsp almond extract
1 3/4 cups oat flour
1 tsp baking soda
1/4 tsp salt
Almond paste filling:
1 cup almond flour
1 egg
2 tbsp sugar or maple syrup
1 tsp almond extract
Topping:
Sliced almonds
Powdered sugar
How to make them:
Preheat the oven to 350°F and line a muffin pan with muffin liners.
Add the mashed bananas, eggs, avocado oil, maple syrup, vanilla extract, and almond extract to a large mixing bowl. Mix until well combined.
Add the oat flour, baking soda, and salt to the bowl and mix until just combined.
In a separate bowl, mix together the almond paste filling ingredients.
Fill each muffin cup halfway with muffin batter, add a spoonful of almond paste, then top with more muffin batter.
Sprinkle sliced almonds on top of each muffin.
Bake for 18-22 minutes or until a toothpick comes out clean.
Let the muffins cool completely, then dust with powdered sugar.
📌 Save this post to try later and let me know if you bake them! They’re seriously a DREAM! 💭
These Almond Croissant Banana Muffins combine the moist, naturally sweet flavor of ripe bananas with the rich, nutty taste of almond paste to create a unique and irresistibly delicious treat. Using mashed bananas not only adds moisture but also provides natural sweetness and nutrients like potassium and fiber. The recipe’s use of oat flour offers a wholesome, gluten-free alternative to traditional wheat flour, making these muffins a great option for those with gluten sensitivities or anyone wanting a healthier bakery-style snack. The addition of avocado oil instead of butter or vegetable oil contributes heart-healthy fats while maintaining a light texture. The almond paste filling is the star ingredient, adding a gooey, sweet surprise inside every bite, reminiscent of a classic almond croissant. Using almond flour here further enhances the nutty aroma and texture, while almond extract intensifies the almond flavor profile in both the muffin batter and filling. Sprinkling sliced almonds on top before baking adds a satisfying crunch, contrasting beautifully with the fluffy interior. Finishing the muffins with a light dusting of powdered sugar elevates their appearance and adds just a touch of extra sweetness. For best results, carefully scoop the batter into muffin cups halfway, add a spoonful of almond paste, and cover with more batter to encase the filling completely. Baking at 350°F for about 20 minutes ensures the muffins cook evenly, achieving a golden-brown top without drying out. This recipe is versatile—you can substitute maple syrup for honey based on preference and dietary needs. The almond and vanilla extracts can be adjusted to taste, giving you control over the depth of flavor. These muffins are perfect for breakfast, snack time, or a sweet treat with your afternoon tea or coffee. You can store leftovers in an airtight container at room temperature for a couple of days or freeze them for longer storage. Trying this recipe delivers a fresh twist on traditional banana muffins, blending the flavors and textures of an almond croissant with the comfort of banana bread. They’re a dream to bake, share, and enjoy!
